Potato And Tomato Pie

25 g/1 oz polyunsaturated margarine
25 g/I oz plain wholemeal flour
300 nil/1/2 pint skim toed milk
100 g/4 oz Cheddar cheese, grated
450 g/1 lb potatoes, peeled, boiled and thinly
sliced
2 onions, peeled and sliced
450 g/1 lb tomatoes, skinned and sliced
salt
freshly ground black pepper
pinch of dried basil

Melt the margarine in a saucepan, stir in the flour and gradually add the milk. Bring to the boil, stirring continuously. and cook the sauce for 2 to 3 minutes. Add 50 g/2 oz of the grated Cheddar cheese and stir until melted.

Grease a shallow, ovenproof dish and arrange the potatoes in layers with the onions, tomatoes and cheese sauce, seasoning with salt, pepper and basil between each layer. Finish with a layer of potato, sprinkle with the remaining cheese and bake in a preheated moderate oven (180 °C/350 °F, Gas Mark 4) for 45 minutes.

SERVES 4