Go Back
+ servings
Italian potato casserole recipe featured image.
Print Recipe
5 from 14 votes

Italian Potato Casserole

Thinly sliced Yukon gold potatoes are layered with onions, tomatoes, breadcrumbs, Pecorino Romano, and Sicilian oregano and baked until toasty. 
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: Italian
Servings: 8


  • 2 1/2 pounds yellow potatoes sliced
  • 2 medium white onions sliced
  • 1 1/2 pounds plum tomatoes sliced
  • salt to taste
  • 2 teaspoons Sicilian oregano
  • 1/4 cup Pecorino Romano grated
  • 1/2 cup extra virgin olive oil divided

Seasoned breadcrumb mixture (mix together)

  • 1 cup breadcrumbs
  • 1 teaspoon Sicilian oregano
  • 5 tinned anchovies turned into a paste
  • 3 tablespoons Pecorino Romano grated
  • 1/2 teaspoon crushed red pepper flakes
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic minced


  • Preheat the oven to 375f and set the rack to the middle level. In a bowl, mix together the ingredients for the seasoned breadcrumbs and set aside.
  • Drizzle a touch of extra virgin olive oil into a 9 by 13 baking dish. Place 1 layer of potatoes, overlapping as you go, into the bottom of the dish. Then add 1 overlapping layer of onions and finally tomatoes. Drizzle a bit of extra virgin olive oil then season with a portion of the kosher salt, oregano, and Pecorino.
  • Repeat the process along with the seasoning until all of the ingredients are used up. Top with the seasoned breadcrumbs and drizzle a bit more extra virgin olive oil. The breadcrumbs should be well moistened.
  • Bake for 50-70 minutes.  After 50 minutes check for doneness by piercing with a knife to make sure the bottom potatoes are soft.  If not, let it cook for another 10-20 minutes.  Most of the liquid should be evaporated at this point. If the breadcrumbs aren't golden brown you can broil for the last 1-2 minutes but watch very carefully. Wait for at least ten minutes before serving so that the juices settle. Enjoy!


  • A large shallow baking dish with only 2 layers works better and cooks quicker than a deep dish with 3 to 4 layers of ingredients, but both will work.
  • Distribute a portion of the seasoning on each level.  Depending on how many levels are made, a bit more or less seasoning might be required.
  • Cooking times are a rough estimate.  Bake until most of the liquid evaporates and the bottom potato layer is tender.
  • For more browning, the dish can be broiled for the last 1-2 minutes, but watch carefully.
  • Leftovers can be saved for up to 3 days and can be reheated in the oven or microwave.


Calories: 403kcal | Carbohydrates: 48.3g | Protein: 12g | Fat: 19.5g | Saturated Fat: 3.7g | Cholesterol: 15mg | Sodium: 924mg | Potassium: 1122mg | Fiber: 7.8g | Sugar: 8.7g | Calcium: 162mg | Iron: 3mg