Potato and tomato casserole

Name: Potato and tomato casserole
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg Potatoes; 400 g big ripe tomatoes; 1 bunch/pot of basil; 100 g Pecorino (Italian hard cheese made from sheep's milk); 7-10 Tbsp or Parmesan; 7-10 Tbsp salt, black pepper; 2-3 TABLESPOONS Breadcrumbs; 100 ml Olive oil

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg Potatoes
400 g big ripe tomatoes
1 bunch/pot of basil
100 g Pecorino (Italian hard cheese made from sheep's milk)
7-10 Tbsp or Parmesan
7-10 Tbsp salt, black pepper
2-3 TABLESPOONS Breadcrumbs
100 ml Olive oil

Directions

1
Peel and wash the potatoes. Clean and wash the tomatoes. Cut both into even slices. Wash and dry basil. Pluck the leaves from the stems
2
Grate cheese. Layer potatoes, tomatoes and basil in an ovenproof dish. Sprinkle salt, pepper and cheese between the individual layers. Sprinkle on top of the breadcrumbs. Drizzle with oil and 5-7 tablespoons of water
3
Casserole in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) bake for 1 1/4-1 1/2 hours. If necessary, cover with parchment paper towards the end
4
Drink: cool white wine