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Gratineed Potatoes with Bread Crumbs, Oregano, and Pecorino

Gratineed Potatoes with Bread Crumbs, Oregano, and Pecorino

Ingredients 

1 kg of potatoes

500 g of ripe tomatoes

600 g of onions

40 g of grated Pecorino

100 g of bread crumbs

20 g of oregano

250 ml of extra virgin olive oil

Salt

Preparation 

Peel the potatoes and the onion. Rinse them and cut them into slices. Rinse, blanch, peel and dice the tomatoes. In an oiled baking dish, alternate a layer of potatoes and onions. Add the diced tomatoes. Sprinkle with grated pecorino, oregano and a pinch of salt. Add some extra virgin olive oil to the top

layer and sprinkle with bread crumbs. Bake in a preheated oven at 1600 C (3200 F), 45 minutes approximately.

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