Italian Potato Casserole
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5.0
42 reviews
Excellent
Italian Potato Casserole
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Thinly sliced Yukon gold potatoes are layered with onions, tomatoes, breadcrumbs, Pecorino Romano, and Sicilian oregano and baked until toasty.
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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 hot red pepper flakes
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic minced
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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 Information
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Calories
403kcal
(20%)
Carbohydrates
48.3g
(16%)
Protein
12g
(24%)
Fat
19.5g
(30%)
Saturated Fat
3.7g
(19%)
Cholesterol
15mg
(5%)
Sodium
924mg
(39%)
Potassium
1122mg
(32%)
Fiber
7.8g
(31%)
Sugar
8.7g
(17%)
Calcium
162mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 48.3g | 16% |
| Protein | 12g | 24% |
| Fat | 19.5g | 30% |
| Saturated Fat | 3.7g | 19% |
| Cholesterol | 15mg | 5% |
| Sodium | 924mg | 39% |
| Potassium | 1122mg | 24% |
| Fiber | 7.8g | 31% |
| Sugar | 8.7g | 17% |
| Calcium | 162mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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