Baked potato casserole, a rich and flavorful main course, easy to prepare. I enriched the potatoes with slices of scamorza cheese, but you can use the cheese you like best.
Enriched with tomato pulp and Tropea onion, it’s an irresistible dish. If you like potatoes in every way, try the Roman potato omelette, it’s an egg-free dish that I love very much.
Let’s get to work and prepare the baked potato casserole together.
OTHER RECIPES WITH POTATOES
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of baked potato casserole
- 4.4 lbs potatoes
- 14 oz tomato pulp
- 1 Tropea onion
- to taste salt and pepper
- 8.8 oz scamorza cheese
- to taste extra virgin olive oil
- 0.7 oz Parmesan cheese
Tools
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- Pressure Cooker
- Steamer Basket
- Lasagna Pan
Steps for preparing the baked potato casserole
Peel and wash the potatoes. Cut them into thick slices and steam them. They should not be completely cooked, as they will continue cooking in the oven. Coarsely chop an onion.
In a lasagna pan, pour a little oil. Place a layer of potatoes. Cover with onion and tomato pulp. Season with salt and add pepper to taste. Enrich with cheese slices (or diced cheese of your choice).
Make several layers this way until you’ve finished the ingredients. Finish with Parmesan, or pecorino if you prefer. Finish with a drizzle of oil and bake in a fan oven at 340-355°F for about 40 minutes. Serve hot and melty.
Storage
This dish keeps until the next day. You can also prepare it in advance and bake it at the last moment.
