Italian Potato Casserole
User Reviews
5
Italian Potato Casserole
Description
Italian Potato Casserole assembles overlapping layers of sliced yellow potatoes, white onions, and ripe plum tomatoes in a shallow baking dish. Each layer is seasoned with kosher salt, Sicilian oregano, pecorino romano cheese, and drizzled with extra virgin olive oil to enhance flavor and moisture. The dish is topped with a seasoned breadcrumb mixture that includes anchovy paste for umami, grated cheese, crushed red pepper flakes for heat, minced garlic, and olive oil, creating a herby, savory crust.
The casserole is baked at 375°F until the potatoes are tender and the breadcrumb topping turns golden brown, usually between 50 and 70 minutes. Piercing the potatoes with a knife checks doneness. Broiling briefly at the end can achieve extra browning on the top crust, but care is needed to avoid burning.
This dish works well as a side to meals or a vegetarian option with layered vegetables and rich cheese flavors. Leftovers can be refrigerated for up to three days and reheated in the oven or microwave, maintaining texture and taste. Using a large, shallow dish improves cooking consistency by reducing layers and cooking time.
Ingredients
- 2 1/2 pounds potato sliced, yellow
- 2 medium onion sliced, white
- 1 1/2 pounds plum tomatoes sliced
- salt to taste
- 2 teaspoons oregano Sicilian
- 1/4 cup pecorino romano grated
- 1/2 cup extra virgin olive oil divided
Seasoned breadcrumb mixture (mix together)
- 1 cup breadcrumbs
- 1 teaspoon oregano Sicilian
- 5 tinned anchovies turned into a paste
- 3 tablespoons pecorino romano grated
- 1/2 teaspoon red pepper flakes crushed, hot
- 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
- Use a large, shallow baking dish with fewer layers to ensure even cooking and reduce cook time.
- Distribute seasoning evenly across layers for balanced flavor throughout the casserole.
- Check potato tenderness by piercing with a knife after 50 minutes; cook longer if needed.
- For more browning on top, broil for 1-2 minutes while watching closely to prevent burning.
- Store leftovers up to 3 days; reheat in oven or microwave as preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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