Potatoes baked in tomato sauce. This is another very simple dish with a fantastic aroma that will fill your house and takes me back to my childhood every time.

Recipe:
2 lbs russet potatoes (peeled and sliced 1/8 in.)
1 onion (julienned and sautéed)
28 oz can crushed tomatoes
1 cup pecorino (grated and divided)
4 tsp dried oregano (divided)
Salt and pepper

Oil the bottom of a 8x8 baking pan. Shingle a layer of potatoes to cover the bottom. Spread a 1/4 of the tomato across the potatoes and season with 1/4 of the cheese and oregano. Sprinkle a 1/4 of the onions around. Season with salt and pepper (about a tsp of each). Continue this process for four layers.
Once all layers are complete tightly cover with plastic wrap and then tinfoil. Go into the center of a 375 degree oven for 45 minutes. Take the tinfoil and plastic wrap off and go back into the oven for 15-30 minutes until you can slide a knife through potatoes fairly easy (your not looking for mush should have a slight resistance). Take out of oven and allow to rest for 20 minutes before serving.







Bushwick Tarentella Loop by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. [ Ссылка ]

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