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Egyptian Potatoes
Total time: 1-¾hours
20 medium red potatoes, peeled and sliced
4 cups thinly sliced onions
¾ cup (1-½ sticks) butter, cut into small cubes
Salt to taste
Pepper to taste
6 cups tomato sauce

Preheat the oven to 350F.

Prepare the potatoes and set them aside in a bowl of lightly salted water. Lightly grease a large casserole dish with butter or vegetable oil. Spread out potatoes in a layer, then make a thin layer of onions, dot with cubes of butter, and sprinkle with salt and pepper to taste. Make another layer of potatoes, onions, and butter cubes, season the layer, and continue until you have used up your ingredients, finishing with a layer of potatoes. Pour the tomato sauce over all, cover the casserole with aluminum foil and bake for an hour. Remove the foil and bake for another half hour. Allow to rest for 10 minutes before serving.