This is a standard Italian potato side-dish stemming from Basilicata area, This dish offers potatoes an entirely various status. Mix of extremely basic active ingredients takes them up a notch. Whether acted as a side meal or as a main dish, they have an unique flavour.
The dialect name of this meal is ‘Patate Arraganate’ suggests ‘Potatoes au Gratin’.
Serves 4, Preparation time 20 minutes, Approximate. Cooking time 50 minutes
. 5 medium-sized yellow potatoes
. 5-6 beefsteak tomatoes, much better if a little ripe
. 1 medium-size white or red onion
. 2 garlic cloves, minced
. Olive Oil, to taste
. 80 g breadcrumbs
. about 60 g grated Pecorino cheese
. Dried Oregano, 2 tablespoons
. Salt and black ground pepper, to taste
.
Approach
Pre-heat the oven to 180 C/ F 350/ Gas 4.
Slice carefully potatoes, tomatoes and onion.
In a bowl, include the breadcrumbs with dried oregano and minced garlic, mix.Mix the potato slices into the breadcrumbs mix and permit them to handle flavour.
Grease the baking meal with some olive oil, position a very first layer of potatoes a little overlapping on each others, include a layer of sliced up onion and among sliced up tomatoes. Season with salt, black pepper, a drizzle of olive oil, scatter equally the breadcrumbs-oregano mix and with a generous handful of grated Pecorino.
Proceed in this style till you complete all the active ingredients, max 3 layers.
Sprinkle the staying breadcrumbs-oregano mix on top of the potato pieces and a handful of grated Pecorino and a drizzle of olive oil.
Bake in a pre-heated oven approx. for 50 or 60 minutes– it depends upon your oven.
Switch on the oven- grill mode for the last 5 minutes.
Let them cool off for a couple of minutes before serving.
(6 votes, average: 4.50 out of 5)
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