Root Galette

oldie but a goodie...
suitable for Passover...

2 Russet Potatoes, thinly sliced
2 Yams peeled, thinly sliced
2 Red Potatoes thinly sliced
Several Carrots, peeled and sliced
2 Onions, thinly sliced
1⁄2 C. Fresh Herbs, minced
Several Spicy Peppers and Sweet Peppers,
     cut into thin strips or rings
Salt to taste
Black Pepper
Olive Oil
Lemon Juice
Olives (Kosher for Passover), minced
Scallions, minced

Preheat oven to 400°. Fry the thinly sliced russet potatoes in olive oil
in a large skillet with some salt until lightly browned.
Lightly grease a 10” tart pan and line this with the fried potatoes to a
crust. Sprinkle with some of the herbs, salt and lemon juice to taste.
Layer the yam slices, carrots and red potatoes on top of the crust,
sprinkling each layer liberally with salt, pepper, herbs, mixed sliced
peppers and olive oil and also a bit of water.
Cover and bake in the preheated oven for 40 minutes, then uncover
and bake for another 15 minutes or until cooked.
Sprinkle each individual serving with minced olives and scallions.