Potato, Onion and Tomato Gratin (4-6)

A Sicilian recipe from Rachel Roddy.

Potato, Onion and Tomato Gratin (4-6)
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Potato, Onion and Tomato Gratin (4-6)
Print Recipe
  1. In a frying pan on a medium low heat, melt a knob of butter and two tablespoons of olive oil, and saute the onions with a pinch of salt until soft and translucent.
  2. Peel and slice the potatoes thinly, either on a mandoline or the cucumber cutter of a box grater. Slice the tomatoes.
  3. Butter or oil an ovenproof dish. Use a third of the potatoes to make a base layer, spread over half the onion and half the tomatoes, then season with salt, pepper and oregano. Repeat, finishing with a layer of potatoes. Dot with butter and pour over the liquid.
  4. Bake at 180C (160C fan)/350F/gas 4 for an hour, or until the potatoes are soft and the liquid absorbed.
  5. Mix a handful of breadcrumbs with a pinch each of oregano and salt, and a tablespoon of olive oil. Sprinkle over the bake and put under the grill for a few minutes to crisp up.
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