Preheat oven to 350 degrees. 8 x 8 inch baking dish spray with non-stick spray.
3 large Yukon Gold Potatoes
1 pound lean Hamburger
1/2 Mid-sized sweet onion finely chopped
1 cup celery finely chopped
2 teaspoons Thyme finely chopped or you can use dried
1 carrot finely chopped
1 can (14.5 oz) diced tomatoes
1 cup shredded Gouda Cheesse
1 cup shredded Mozzarella Cheese
1 Tablespoon parsley finely chopped or you can use dried
2 teaspoons dried Italian Seasoning
2 teaspoon garlic finely chopped
2 teaspoon Sea Salt
1/2 teaspoon freshly ground pepper
2 Tablespoons Olive Oil
Wash and cut pototes into 1/4 inch rounds and place in sauce pan, cover with water and 1 teaspoon of salt. Bring to a boil. Boil until slightly tender — towhere a fork will go through with a little effort. Drain and let cool while you brown hamburger. After hamburger is brown, take out of pan and place to the side. Drain fat. Put 2 tablespoons of olive oil into same pan and add onion, garlic carrot, celery salt and pepper. Saute’ altogether until tender. Stirring often. Add tomatoes, parsley and Italian Seasoning then let heat through. Add back in hamburger and stir together. At this point, taste to see if flavoring is correct for you making corrections to taste.
Begin layering potatoes, hamburger mixture and each cheese until you have used up all ingredients ending with cheese. Cover with foil and place on cookie sheet so that if it boils over, it won’t get your oven messy. Cook for twenty minutes or until cheese is melted. Uncover and let cook remaining fifteen minutes or until cheese is a golden brown. Remove from oven and let rest for ten minutes then serve.