Patate alla Lucana (Italian Potato Gratin)

Make breadcrumbs

1. You can either use pre-made unseasoned breadcrumbs or make your own.
2. To make your own, tear up the white crusty bread and blitz it in a food processor to fine crumbs.
3. Transfer the crumbs to a dry pan on a medium heat. Keep stirring the crumbs for a minute or two until starting to turn golden and toasted. Transfer to a bowl, sprinkle with salt and set aside.

Prepare the vegetables

1. Peel the potatoes and cut them into thin round slices. Cut the onion in half and cut it into slices. Cut the tomatoes into slices.

Assemble

1. Pre-heat the oven to 350F (180C).
2. Add a generous drizzle of olive oil to the bottom of your baking dish and spread it around to coat the bottom of the dish.
3. Add one layer of potatoes overlapping them slightly then scatter over half of the onion slices, and sprinkle over a small pinch of salt.
4. Cover the potatoes and onions with one layer of tomatoes then sprinkle over some dried oregano, salt and pepper.
5. Drizzle about 1 tablespoon of olive oil over the tomatoes then repeat the whole process with one more layer of potatoes, onion, tomatoes, salt, pepper and oregano.
6. Finally scatter over the breadcrumbs in an even layer and grate over some Pecorino cheese. Drizzle with more olive oil then bake in the oven for 1 hour.
7. Remove and let it rest for 5-10 minutes before serving.