Peruvian Scalloped Potatoes

Servings 4 people   Prep Time 10 minutes   Cook Time 45 minutes

- butter for greasing

- 3 potatoes thinly sliced

- 1 onion, salad (red) thinly sliced

- 1 clove garlic finely chopped

- 3 slices cheese large slices

- 2 eggs

- 1 tbsp oregano, dried

- 2 tsp salt, ground sea

- 2 tsp black pepper, ground

- 1 cup evaporated milk

- Pre-heat oven to 350 f (180 c). Grease a small casserole or Pyrex dish with some butter.

- Arrange two layers of potato, a layer of onion, some garlic and a large slice of cheese. Repeat two more times. Place a further layer of potatoes on top. In a bowl beat the eggs until well combined. Add the oregano, salt, pepper and evaporated milk. Stir and then pour over the potatoes.

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- Bake for approximately 45 minutes or until cooked through and golden brown. Allow to stand for at least 5 minutes before serving.