4	lb.	dehydrated sliced potatoes (2 gal.)
2	gal.	water
1	tbsp.	salt
1 lb.	8 oz.	cheddar cheese, shredded (1-1/2 qts.)
1 lb.	8 oz.	swiss cheese, shredded (1-1/2 qts.)
4	oz.	onion, finely chopped (1 cup)
1/2	cup	parsley, chopped
1 lb.	8 oz.	ricotta cheese (3 cups)
1	tbsp.	dired oregano, crumbled
1	tbsp.	seasoned salt
1	tsp.	ground pepper
1	gal.	white sauce, prepared
2	lb.	fresh tomatoes, sliced (2 qts.)

1. Cook potatoes in salted water 5 minutes or until cooked but still firm. Drain well.

2. Toss Cheddar and Swiss cheeses, onion and parsley. Mix ricotta cheese, oregano, seasoned salt and pepper.

3. In two well-oiled 12x20x2-inch pans, layer 1/4 of potatoes, 1/4 of white sauce, 1/2 of ricotta mixture, 1/4 of Cheddar-Swiss mixture, 1/4 of potatoes, 1/2 of tomatoes, 1/4 of white sauce and 1/4 of Cheddar-Swiss mixture. Bake at 375 degrees F about 30 minutes or until potatoes are cooked and cheese melts.

Serves 48

Calories 276; Protein 12.9g; Fat 10.7g; Calories from fat 34%; Carbohydrates 33.0g; Cholesterol 35mg; Fiber 1.1g; Sodium 356mg