Italian Potato Casserole
Servings 4
Equipment
- Small 8-inch Baking Dish
- Mandolin Slicer
Ingredients
Seasoned Panko Crumbs:
- ½ cup panko crumbs
- 1½ tbsp olive oil
- 2 cloves garlic minced
- ¼ tsp dried oregano
- ¼ tsp dried basil
- ¼ tsp crushed hot red pepper flakes
- Sea salt and freshly cracked pepper to taste
Casserole:
- 1¼ lbs yellow potatoes thinly sliced with a mandolin
- 1 small yellow onion sliced
- ¾ lbs 2-3 Roma or plum tomatoes or 5-6 Campari tomatoes, thinly sliced thinly sliced
- Sea salt and freshly cracked pepper to taste
- Dried oregano to taste
- Dried Basil to taste
- ¼ cup parmesan freshly grated
- 3 tbsp olive oil divided
Serving:
- Lemon wedges
Instructions
- Make the seasoned panko by mixing panko, olive oil, garlic, oregano, basil, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, until well combined; set aside until needed.
- Place 1 layer of thinly sliced potatoes, slightly overlapping, into the bottom of the dish.
- Sprinkle slices of onions evenly over the potatoes.
- Next, add a layer of tomatoes.
- Drizzle 1½ tablespoons of olive oil evenly over the top then season with some dried oregano, dried basil, sea salt, and freshly cracked pepper, to taste.
- Top evenly with half of the parmesan cheese.
- Repeat the process by making one more layer of potatoes, onion, and tomatoes. Then drizzle 1½ tablespoons of olive oil evenly over the top then season with some dried oregano, dried basil, sea salt, and freshly cracked pepper, to taste.
- Top with the seasoned panko crumbs.
- Place in the oven to bake for 55-65 minutes, until the potatoes are tender and the panko crumbs are golden brown. Side Note: If the panko crumbs start to get too golden brown, put a foil tent over it while it finishes baking.
- Wait for 10 minutes before serving so that the juices can settle. Serve with lemon wedges and enjoy!