Italian Potato Casserole
Thinly sliced Yukon gold potatoes are layered with onions, tomatoes, breadcrumbs, Pecorino Romano, and Sicilian oregano and baked until toasty.
Servings: 8
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
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