1 clove garlic
  2 tbsp. vegetable oil
  1 lb. ground chuck
  1 bay leaf, crumbled
  1 tsp. sage
  Salt and pepper
  6 c. thinly sliced, peeled potatoes
  1 c. sliced onion
  1 (16 oz.) can tomatoes
  Grated cheese
     Brown 1/2 garlic clove in vegetable oil in skillet.  Discard
  garlic and brown meat in oil; slowly, with bay leaf and sage.  Stir
  with fork to break up meat. Add 1 teaspoon salt and dash of pepper.
  Remove meat and brown remaining sliced garlic in drippings.  Remove
  garlic.  Add potatoes and brown, stirring often. Add onion and 2
  teaspoons salt.  Arrange layers of potato mixture, meat, and
  tomatoes in 2 1/2 quart casserole.  Top layers should be tomato and
  potato. Sprinkle with paprika.  Top with grated cheese.  Bake at 375
  degrees for 1 hour or until done.