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Potato, Tomato and Onion Casserole

Tortiere di Patate, Pomodori e Cipolle


When you think Puglia, think "casseroles". This region is famous for them. This combination of simple vegetables makes a side dish to remember. Russet potatoes are excellent for this recipe.


2 tablespoons Filippo Berio extra-virgin olive oil

2 large potatoes, peeled and cut into thin slices

2 onions, peeled and thinly sliced

1 pound plum tomatoes, thinly sliced

1 cup grated Pecorino cheese

2 tablespoons dried oregano

Salt to taste

1/2 cup white wine


Preheat the oven to 375F.

Spread the olive oil in a 9 by 13-inch casserole dish. Starting with the potatoes, make alternating layers of potatoes, onions and tomatoes. Sprinkle each layer with cheese, oregano and salt.

Carefully pour the wine into the dish at one edge. Cover the dish with aluminum foil and bake for 20 minutes. Uncover the dish and continue baking until the top is nicely browned.


  1. Vicky Driver's avatar

    Vicky Driver

    Made my version of this after a long while and it was a bit dry. Might have over baked in considering I pre cooked the potatoes in microwave Maybe needed more than 3 field tomatoes or should have added a little broth or even just water
  2. Janet Boese's avatar

    Janet Boese

    did not parboil potatoes---recipe did not say that. So potatoes still very al dente after an hour at a higher heat...And lots of liquid! What did I do wrong? Had foil over the dish until the end but still far too much liquid.

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