Clean and peel potatoes. Cut into thin slices and fry in butter.
Brown chopped meat and onions in 3 tb butter, stirring to break up
the meat. Add tomatoes (or paste with water), salt, pepper, and
parsley. Cover, and simmer until all the liquids have been absorbed.
Remove from the heat. Add 1/3rd of the cheese and 3 to 4 tb bread
crumbs; mix well.
Butter a baking pan; sprinkle with bread crumbs. Spread half the
potatoes into the pan and sprinkle with cheese. Spread the chopped
mat evenly over it. Layer the remaining potatoes on top and sprinkle
with more cheese. Cover with bechamel sauce, sprinkle with the rest
of the cheese and then with bread crumbs. Drizzle melted butter on
top. Bake in a preheated 350°F oven 30 to 40 minutes, or until
golden.
