What to Buy1. Potatoes, if large then three or four
2. 2 Onions
3. Meat, about 500 grams, sliced thin, about 0.5 cm, beef or pork works
4. Mayonnaise, half a cup
5. Cheese, about 150 grams, to grate on top
6. Salt, black pepper
How to Make It1. Peel the potatoes and slice them as you would for frying, thin slices, lengthwise
2. The meat should be no thicker than 0.5 cm, and it's best to tenderize it - usually you put it in a bag and pound it with a kitchen mallet or a pan, that gets the meat down to about 0.3 cm
3. Slice the onion into rings, as thick as the potato slices (3 millimeters)
4. Spread the first layer of potatoes evenly on the baking sheet, then place the meat on top of the potatoes and salt it evenly, about a teaspoon of salt, then half a teaspoon of pepper, then onion on top and then potatoes again, salt the potatoes too, another teaspoon, evenly
5. In a cup, put in half mayonnaise and pour in water, mix it all together, be patient because mayonnaise doesn't dissolve easily, pour it over the top of the potatoes - it should turn into a liquid; you want not too much of it, since the water will boil off and might drip onto the bottom of the oven - if you have two baking sheets, put one under the other, or better yet line it with parchment paper
6. Grate cheese on top, not too much, just enough to cover everything, it's best to cover it all with foil over the baking sheet
7. Preheat the oven to full and before putting the sheet in, lower the heat by half, put the sheet in, bake for about 30 or 40 minutes - if a fork goes through the potatoes easily it's done, check after 30 minutes, if not done add another 10 minutes
8. Take out the sheet, carefully, it's hot!!! Remove the foil, back into the oven for 10 minutes, the cheese will brown and it's ready
You can eat it hot or cold, depending on taste, I eat it hot :)
2. 2 Onions
3. Meat, about 500 grams, sliced thin, about 0.5 cm, beef or pork works
4. Mayonnaise, half a cup
5. Cheese, about 150 grams, to grate on top
6. Salt, black pepper
How to Make It1. Peel the potatoes and slice them as you would for frying, thin slices, lengthwise
2. The meat should be no thicker than 0.5 cm, and it's best to tenderize it - usually you put it in a bag and pound it with a kitchen mallet or a pan, that gets the meat down to about 0.3 cm
3. Slice the onion into rings, as thick as the potato slices (3 millimeters)
4. Spread the first layer of potatoes evenly on the baking sheet, then place the meat on top of the potatoes and salt it evenly, about a teaspoon of salt, then half a teaspoon of pepper, then onion on top and then potatoes again, salt the potatoes too, another teaspoon, evenly
5. In a cup, put in half mayonnaise and pour in water, mix it all together, be patient because mayonnaise doesn't dissolve easily, pour it over the top of the potatoes - it should turn into a liquid; you want not too much of it, since the water will boil off and might drip onto the bottom of the oven - if you have two baking sheets, put one under the other, or better yet line it with parchment paper
6. Grate cheese on top, not too much, just enough to cover everything, it's best to cover it all with foil over the baking sheet
7. Preheat the oven to full and before putting the sheet in, lower the heat by half, put the sheet in, bake for about 30 or 40 minutes - if a fork goes through the potatoes easily it's done, check after 30 minutes, if not done add another 10 minutes
8. Take out the sheet, carefully, it's hot!!! Remove the foil, back into the oven for 10 minutes, the cheese will brown and it's ready
You can eat it hot or cold, depending on taste, I eat it hot :)
