Potato Collops

      3 md Potatoes
      1 lg Onion
           Salt and pepper to taste
      2 ts Parsley; chopped
    1/4 lb Raw bacon; diced (leave out on fast days)
      2 tb Butter
      1 c  Scalded milk (still hot)
    1/4 c  Cheddar cheese; grated

Peel the potatoes and cut into very thin slices.  Chop
onion.  Place a layer of vegetables on a greased
baking dish.  Sprinkle with seasonings, parsley, and
diced bacon.  Dot with butter.  Repeat layers until 
all ingredients are used. Pour milk over and top with 
cheese.  Cover and bake in a preheated 350 degree F.
oven for 45 minutes.  Uncover and continue cooking
until potatoes are done and top is nicely browned.  

(A collop is a small portion of any food.) 

Makes 3 servings

Contributed by Mary Wilson, San Diego