Patate alla Lucana (Italian Potato Gratin)

A close up cropped image of an Italian potato and tomato gratin.

No ratings yet

Patate alla Lucana (Italian Potato Gratin)

Patate alla Lucana is a deliciously simple tomato and potato gratin from Basilicata, southern Italy. It's made with oregano and Pecorino cheese with a delicious crispy breadcrumb topping. So easy, healthy and full of flavour.

Prep Time15

Cook Time1

Total Time1 15

Course: side

Cuisine: Italian

Servings: as a side dish

Author: Emily Wyper

Equipment

11x9 inch baking dish

Ingredients

17.5 oz (500g) Potatoes (we used Maris Piper/Russet)
1 medium sweet white onion
3 large tomatoes
1 oz (30g) stale bread or breadcrumbs
Dried oregano
Pecorino cheese for topping
Olive oil
Salt and pepper

Instructions

Make breadcrumbs

You can either use pre-made unseasoned breadcrumbs or make your own.
To make your own, tear up the white crusty bread and blitz it in a food processor to fine crumbs.
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

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

Pre-heat the oven to 350F (180C).
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.
Add one layer of potatoes overlapping them slightly then scatter over half of the onion slices, and sprinkle over a small pinch of salt.
Cover the potatoes and onions with one layer of tomatoes then sprinkle over some dried oregano, salt and pepper.
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.
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.
Remove and let it rest for 5-10 minutes before serving.

Notes

1. Quantities - you can easily adapt this recipe to any sized baking dish. You just need enough ingredients to have a layer of potato, onion and tomato twice then add as much oregano, pecorino and breadcrumbs as you want - really easy!
2. Extra virgin olive oil - don't be shy with the olive oil. This dish doesn't have any sauce so the moisture comes from the tomatoes and olive oil.
3. Season it well - when sprinkling the layers with salt I just use a small amount. It's important to sprinkle salt throughout so it's seasoned well.
4. Storage - Patate alla Lucana can be eaten warm or at room temperature. It'll keep well for up to 2-3 days in the fridge and can be reheated.

Nutrition