Puglian Potatoes

Name: Puglian Potatoes
Ingredients: 1/4 cup (59 mL) olive oil, divided; 2 medium yellow onions, peeled and thinly sliced; 6 medium Yukon Gold potatoes, peeled and thinly sliced; 2 medium tomatoes, sliced; 3/4 cup (177 mL) breadcrumbs; 3/4 cup (177 mL) grated pecorino cheese; Salt, to taste; Red pepper flakes, to taste; Olio santo, for drizzling (see Notes)

9 ingredients

6 steps

Ingredients

1/4 cup (59 mL) olive oil, divided
2 medium yellow onions, peeled and thinly sliced
6 medium Yukon Gold potatoes, peeled and thinly sliced
2 medium tomatoes, sliced
3/4 cup (177 mL) breadcrumbs
3/4 cup (177 mL) grated pecorino cheese
Salt, to taste
Red pepper flakes, to taste
Olio santo, for drizzling (see Notes)

Directions

1

Preheat the oven to 375F (190C).
2

In an enameled cast-iron pot, pour half the olive oil and spread it around to cover the bottom of the pot.
3

Layer 1/3 of the sliced onions in the bottom of the pot, add a layer of potatoes and a layer of tomatoes, and sprinkle with some breadcrumbs, cheese, salt, and red pepper flakes.
4

Continue layering, finishing with a layer of bread crumbs, cheese, and red pepper flakes.
5

Drizzle with the remaining olive oil, pour in enough water to come halfway up the layered vegetables, and bake for about 1 1/2 hours, or until the potatoes are soft.
6

Serve drizzled with some Olio Santo for heat and spiciness.