Tortinadipatatepotatopie Recipes

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POTATO TORTA



Potato Torta image

Provided by Mario Batali

Categories     Cheese     Dairy     Potato     Side     Bake     Vegetarian     Kid-Friendly     Dinner     Casserole/Gratin     Root Vegetable     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 6

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

Steps:

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

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