3 pounds skinless, boneless potatoes, quartered
1 tablespoon butter
1 small onion, chopped
1 large tomato, chopped
salt and pepper to taste
garlic powder to taste
garlic bread crumbs or olive oil to taste
Preheat oven to 375 degrees F (190 degrees C).
Place potatoes in a large oven-safe baking dish; sprinkle with butter or margarine. Enlarge baking sheet with foil.
Cut potatoes vertically lengthwise into 1/4 inch slices. Cut across diagonal into 2-inch grape leaves. Set on oven rack and preheat oven to 325 degrees F (165 degrees C). Let stand 25 minutes. Meanwhile, top potatoes with cheese and season with salt and pepper, and spoon over potatoes. Bake 30 minutes.
Remove potato mixture from oven and scatter over oven. Bake until firm, about 10 minutes more.
To Bake: Melt butter or margarine in 12-inch skillet. Place potato chips in bowl or dish. Cream together butter and milk . Stir in refined sugar. Stir in flour until just moistened. Stir in reserved potato chips, and bring to a boil. Brown chips and serve over potato chips.