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As a student I was very fond of making a potato casserole, sort of a moist potato lasagne with layers of thinly sliced spuds.
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4 slices prosciutto, thinly sliced crosswise.
Cucumber slices, watercress, or thinly sliced radish.
The spuds?
A bucket of spuds.
Sliced it.
Sliced bread?
Potatoes in but spuds out.
Not just any old spuds.
Serve with sliced brisket.
Sliced serrano ham.
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