Ingredients

The following ingredients have 4 Servings
  • 4 shallots (sliced thinly)
  • 1 pound tomatoes (Roma or plum, sliced into rounds, ¼ inch thick)
  • 5 tablespoons olive oil (separated)
  • 1 pound potato (yellow, sliced ⅛ inch thick)
  • 1 cup Parmigiano-Reggiano Cheese or Pecorino Romano Cheese (grated, about 2 ounces, separated)
  • 2 tablespoons panko bread crumbs
  • salt and pepper
  • 2 teaspoons oregano (fresh, minced, separated)
  • pinch chili flakes (optional)
  • oregano (for garnish)

Instruction

  • Preheat the oven to 400°F (200°C) and place the oven rack in the middle. 
  • Thinly slice the shallots. Set aside for now.
  • Slice the tomatoes into rounds, about ¼ inch thick. Place in a bowl and season lightly with salt and pepper. Set them aside for now.
  • Heat about 1 tablespoon of olive oil in a heavy saucepan over medium heat. Add the shallots and sauté, occasionally stirring, for about 6-8 minutes or until soft and translucent but not browned. Season with salt and pepper. If using, add a pinch of chili flakes.
  • Meanwhile, prepare the oregano marinade by whisking together: 2 tablespoons of olive oil, 1 teaspoon of chopped fresh oregano, ⅛ teaspoon of salt, and a pinch of pepper.
  • Peel the potatoes and slice about ⅛ thick. Toss them in the fresh oregano marinade.
  • Drizzle the bottom of a heatproof oven dish (7-inch quiche pan) with 1 tablespoon of olive oil. 
  • Use about half of the sliced tomatoes to layer the bottom of the oven dish.
  • Sprinkle the tomatoes with the Romano cheese (¼ cup).Arrange the potato slices in a single layer with the edges overlapping each other over the cheese. Use about half the amount.Top with a layer of sauteed shallots. Use the whole amount.
  • Arrange the rest of the potato slices in a single layer with the edges overlapping each other.Repeat with the rest of the tomato slices but this time layer them so that they overlap.
  • Drizzle the top with 1 tablespoon of olive oil. 
  • Bake, uncovered in a preheated oven (400°F/200°C) for about 1 hour or until the potatoes are easily pierced with the tip of a knife.
  • Carefully remove the casserole from the oven.
  • Sprinkle the top with the rest of the cheese (¾ cup), the fresh oregano ( 1 teaspoon) and the Panko bread crumbs. 
  • Bake for another 15-20 minutes or until top is golden brown and potatoes are properly cooked.