Puglian Potato Gratin with Tomatoes, Onion and Oregano
This simple Puglian Potato Gratin side packs quite a punch in terms of flavour.
Preparation
10 minutes
Cooking
30 minutes
Difficulty
Easy
Portions
4 servings
Cost
Economic
Slicing and dicing the vegetables thinly and getting the best dried oregano and even you can find is the key to success here. They know what they’re doing with potatoes in Puglia as most of the Italian spuds we see here in Ireland come from a town in this region called Polignano a Mare, a beautiful coastal town which is well worth a visit. Go easy on the salt as Pecorino Romano can be quite a salty cheese. When your busy dealing with the main event of meat, fish, whatever…., it’s great to have a side dish that looks after itself within the oven.
Ingredients
- 900g Potatoes
- 225g Onion
- 450g Firm ripe Tomatoes
- 85g of Pecorino Romano Cheese (Parmesan is OK here too)
- 1.5 Tsp fresh Oregano (3/4 tsp if using dried)
- Pinch of Salt
- Nice few grinds of Black Pepper
- 100ml Water
- 3 Tblsp Extra Virgin Olive Oil
Instructions
- Peel and thinly slice the potatoes.
- Thinly slice the onions.
- Peel, deseed and finely dice the tomatoes.
- Grate the Pecorino Romano (or Parmesan).
- Spread a little of the olive oil in a suitably sized heat proof oven to tableware dish (22 x 33cm approximately).
- Combine the above ingredients in a big enough bowl, adding the water, oregano, salt and pepper, with the remainder of the olive oil and mix well.
- Layer all the ingredients into the dish.
- Cook in a falling oven @ about 200*C for approximately 30 mins or until you can easily pierce the layers of potato really easily with a table knife.
Other Useful information
Different varieties of potato cook at different rates, so keep an watchful eye on your cooking time.
Download and sharing
Click here to download a PDF version of Wood Fire Land’s Puglian Potato Gratin recipe.
