1 onion, chopped
1/4 cup sherry
14-ounce/400g can chopped tomatoes
8-ounce/200g can chopped tomatoes
1/4 teaspoon ground cinnamon
1 teaspoon salt
6 large potatoes
3 tablespoons buckwheat flour
1/8 teaspoon nutmeg
2 1/2 cups skim milk (zero fat)
2 egg whites
2 tablespoons grated Parmesan cheese
1/4 cup rye dried breadcrumbs
1. Saute onion in sherry until soft.
2. Add tomatoes, cinnamon and 3/4 teaspoon salt; heat to boiling
point stirring constantly; simmer for 5 minutes.
3. Boil potatoes, cool, drain and cut into slices; return to saucepan.
4. Prepare sauce by heating milk and flour over medium heat, stirring constantly until mixture thickens, about 10 minutes; add nutmeg and 1/4 teaspoon salt. Remove from heat.
5. In a bowl beat egg whites slightly; beat small amount of hot milk mixture. Slowly pour egg mixture back into milk mixture until blended.
6. Stir tomato mixture and 1 tablespoon Parmesan cheese into potatoes in saucepan. Spoon mixture into a non-stick casserole dish.
7. Carefully pour sauce over potato mixture.
8. Sprinkle bread crumbs and 1 tablespoon Parmesan cheese over sauce.
9. Bake in a preheated oven of 350 F/ 175 C for 40 minutes or until custard has set.
10. Let stand for 10 minutes and cut.