This potato tart recipe is a reinterpretation of a recipe from a book that is a staple in my kitchen library (The Great Book of Vegetarian Cooking, Fabbri Publishers).
A book I’ve had since the ’90s and that, along with The Green Spoon, has taught me so much. Especially in the early years after marriage, those first years when I began to personalize, to deviate a bit from traditional cooking and to add ‘my own touch’ 🙂 while at the same time removing something, like most of the fats and salt. 😀

This is why – besides being no added salt, as always – this recipe of mine is a bit lighter than the recipe that inspired me, being without cream and using extra virgin olive oil instead of butter.

But the goodness is still assured, that goodness that, as I always like to say: is the goodness of simple things! 🙂

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☝ Do you like potatoes? Try these other recipes too! 👇

Difficulty: Very Easy
Cost: Affordable
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

2.2 lbs Potatoes
3.5 oz Cheese (to taste)
3.5 oz Grana Cheese (or other grating cheese)
to taste Marjoram
1 tbsp Breadcrumbs
2 tbsps Extra virgin olive oil

Tools

Baking Dish glass

Steps

Peel and slice the potatoes thinly.
Soak them in cold water for a few minutes.
In the meantime, cut the cheese into pieces and grate the Grana.
I have made this recipe several times, each time using a different cheese, and always with excellent results. This is why I haven’t specified the type of cheese in the ingredients, because you can use either an aged cheese or a soft one, the last time I even tried with mozzarella and it turned out great as always 🙂
Regarding the amount of cheese, I stuck to the 50 grams per person that I usually use for us, in my usual quest for the healthiest cooking possible (at least I always try) 🙂
Lay the potato slices in a radial pattern in a baking dish (round, but I would say it’s not essential).
On each layer, sprinkle diced cheese and grated cheese, a drizzle of oil, and a sprinkle of marjoram.
I also tried with a mix of oregano and rosemary. It’s great that way too.
Continue until all ingredients are used up.
On the last layer, also add some breadcrumbs to make the surface golden and crispy – although I don’t always use it, for example, it’s not on the cover photo 😉 .
Bake in the oven for 45-50 minutes at 392°F.
If the surface browns too much, you can cover it with foil during the last few minutes of baking.
Try this cheesy potato tart! I’m sure you’ll love it! 😍
You can achieve the same delicious result by pre-cooking the potatoes.
In this case, I recommend cooking them whole and with the skin, preferably in the microwave to preserve the flavor, then peel and slice them following the recipe.
For cooking potatoes in the microwave, I recommend reading this tutorial.
In this pre-cooking version, the baking time can be reduced. A quarter of an hour will be enough to melt the cheese and brown the surface.

Salt-Free Tips

Salt-Free There’s no need to add salt to this cheese tart: cheese and aromatic herbs do their job perfectly. 😉 Try it!

If you are interested in reducing or eliminating salt, always remember to:
▫ Gradually decrease the salt, as the palate needs to adjust little by little and shouldn’t notice the progressive reduction.
▫ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules
▫ Prefer fresh foods.
▫ Avoid boiling, prefer cooking methods that retain flavors (griddle, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Allow yourself an occasional rule break. It boosts morale and helps you persist.

If you don’t want, or can’t, give up salt:
▫ You can still try my recipes, salting according to your habits.