1 (9 inch) prepared graham cracker crust
1 (10 ounce) can peeled and diced potato with liquid
1 (10 ounce) can tomato paste
3 quarts milk
4 tablespoons butter
1 cup shredded Cheddar cheese
On a large buttered baking sheet, spread half of the potato mixture. Arrange half of the tomato filling over potato, and spread the remaining potato mixture over the tomato. Layer potatoes with remaining cheese mixture, tomatoes, milk, and butter.
Arrange 2 tablespoons cheese over potato mixture.
Bake in preheated oven until potato is tender, about 15 minutes. Serve warm.
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