Patate Arraganate (Slices of potatoes baked with onions, tomatoes and oregano)

Ingredients:

1/4 cup grated pecorino cheese

1/2 cup fresh breadcrumbs

A pinch of dried oregano

2 pounds Yukon potatoes, thinly sliced

1 large onion, thinly sliced

2 pounds fresh tomatoes peeled, seeded, and diced, to yield 2 cups with juices (or canned Italian peeled plum tomatoes)

3 tablespoons dried oregano

Extra virgin olive oil

Salt and pepper to taste

1. In a bowl, combine the cheese, breadcrumbs and oregano and set aside.

2. Oil a 9 x 9 inch baking dish.  Layer the vegetables as follows.  Evenly cover the bottom of the baking dish with a layer of the sliced potatoes, slightly overlapping.  Salt and pepper to taste.  Place a layer of onions and 1/2 cup of the tomatoes, evenly distributed over the potatoes.  Season with salt and pepper and top the layer with a sprinkle of oregano and a drizzle of olive oil.  Continue this layering process until you have used all the ingredients, ending with a top layer of tomatoes.  Sprinkle the breadcrumb mixture evenly over the top and drizzle olive oil over the entire surface.

3. Cover with aluminum foil and bake at 400° F.  After 40 minutes, remove the foil and bake, uncovered, for an additional 30 minutes or until the potatoes are fully cooked and the top is golden brown.

4. Remove from the oven.  Let rest for 10 minutes and serve.

Serves 8

Copyright 2006, Rosetta Costantino. All rights reserved.