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Potato Torta

By Mario Batali

2.3

(5)

Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's Wine.Dine.Donate program.

Tortiera di Patate

This is the Italian version of spuds au gratin. There is no cream or milk, but with the creamy texture of the pecorino and the pleasing crunch of the bread crumbs, it is definitely comfort food.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

6 tablespoons extra-virgin olive oil
4 pounds waxy potatoes, peeled
2 cups fresh bread crumbs
Salt and freshly ground black pepper
1/2 cup finely chopped Italian parsley
1 cup freshly grated pecorino romano

Preparation

  1. Step 1

    1. Preheat the oven to 350°F. Grease a 2- to 3-quart, 2- to 3-inch-deep earthenware casserole or baking dish with 2 tablespoons of the olive oil.

    Step 2

    2. Slice the potatoes 1/4-inch thick and place in a large bowl. Toss with 1/2 cup of the bread crumbs and season well with salt and pepper. In a small bowl, mix the remaining 1 1/2 cups bread crumbs with the parsley, the remaining 1/4 cup olive oil, and the pecorino.

    Step 3

    3. Spread a layer of potatoes in the bottom of the casserole and sprinkle with 3 to 4 tablespoons of the bread crumb and cheese mixture. Continue layering, finishing with the breadcrumb cheese mixture.

    Step 4

    4. Bake for 1 hour, or until the potatoes are tender and the top is golden brown. Serve hot.

Molto Italiano
TagsGratinCasseroleItalianEuropeanPotatoRoot VegetableVegetableSideStarterDinnerEasyOne-Pot MealsOven BakeCookbooks
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