Italian cuisine · Vegetable Dishes

Parmigiana di Patate

Layered potato bake with tomato sauce, mozzarella and parmesan, baked until crisp and golden.

Ingredients · for 6 servings

• 1.2 kg waxy potatoes
• 500 g passata
• 300 g mozzarella
• 120 g parmesan
• 1 onion
• 2 garlic cloves
• 1 bunch basil
• 60 g breadcrumbs
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Parboil the potatoes in their skins in salted water for 15 min., drain, let steam off briefly, peel and cut into 5 mm thick slices.
2. Finely chop the onion and garlic and sauté in 3 tbsp olive oil for 5 min., pour in the passata and reduce uncovered for 15 min. until the sauce noticeably thickens; season with salt, pepper and half of the basil.
3. Cut the mozzarella into thin slices and drain on paper towels for 10 min. so the bake doesn't turn watery.
4. Oil a baking dish and layer alternately potato slices, tomato sauce, mozzarella and grated parmesan – three layers in total, the top one finishing with sauce and parmesan.
5. Mix the breadcrumbs with the remaining olive oil, sprinkle on top and bake at 200 °C top/bottom heat for 35–40 min. until the surface is deep golden brown and the sauce bubbles at the edge.
6. Let the bake rest for 15 min. so it can be cut cleanly, sprinkle with the remaining basil and serve in pieces.