Layers of potatoes, onions and tomatoes seasoned with breadcrumbs, dried oregano and pecorino cheese baked in the oven, this is a side dish originally from Basilicata and also from Puglia. They can serve well as a main dish.
The dialect name of this dish is ‘Patate Arraganate’, which means ‘Potatoes au Gratin’.
Serves 4, Preparation time 20 mins, Cooking time 50-60 mins
- 5 medium-sized yellow potatoes
- 5-6 tomatoes, better if a bit ripe
- 1 medium-size white or red onion
- 2 garlic cloves, minced
- EVOO – Extra Virgin Olive Oil, to taste
- 80 g breadcrumbs
- about 60 g grated Pecorino cheese
- Dried Oregano, 2 tablespoons
- Salt and black ground pepper, to taste
Pre-heat the oven to 180 C / F 350 / Gas 4.
Slice finely potatoes, tomatoes and onion.
In a bowl, add the breadcrumbs with dried oregano and minced garlic, mix.
Mix the potato slices into the breadcrumbs mix and allow them to take on flavour.
Grease the baking dish with oil, place a first layer of potatoes slightly overlapping on each others, add a layer of onion and one of tomatoes. Season with salt, black pepper, a drizzle of EVOO, scatter evenly the breadcrumbs-oregano mix and with a generous handful of grated Pecorino.
Proceed in this fashion until you finish all the ingredients, max 3 layers.
Sprinkle the remaining breadcrumbs-oregano mixture on top of the potato slices and a handful of grated Pecorino and a drizzle of EVOO.
Bake in a pre-heated oven approx. for 50 or 60 mins – it depends on your oven.
Turn on the oven- grill mode for the last 5 minutes.
Let them cool down for a few minutes before serving.