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Monday, July 11, 2011

A SCRUMPTIOUS ITALIAN CASSEROLE WITH ONLY 5 INGREDIENTS (NOT COUNTING S&P)

Best Blog Tips  Patate en Tagame

 The side salad-- fresh lettuce, marinated artichoke hearts, kalamata olives and pink grapefruit slices. Yum!

Want something really delicious for dinner?  Good enough for company?  But not complicated?  Have I got a dish for you!

I have to confess that I haven't been terribly creative in the food department lately-- I think it's like a "hangover" from writing the book. So, I've been cooking things from my own recipe files and cookbooks, and we've been enjoying some old favorites that I haven't made for a long time.

I love potatoes, and this casserole was, surprisingly perhaps, one of my absolute favorites from my book "Nonna's Italian Kitchen".  Truly, the sum is greater than its parts where this casserole is concerned!



Printable Recipe

BRYANNA’S PATATE IN TEGAME (ITALIAN BAKED SLICED POTATOES WITH TOMATOES AND GARLIC) 
Serves 4
            This delicious casserole can be served at any meal, including brunch, and makes a wonderful potluck offering.  You can use almost any kind of potato, and either fresh or canned tomatoes.  TIP: The easiest and fastest way to slice the potatoes is with a manual mandoline slicer-- here are a few good ones: 1.), 2.), 3.), 4.).



1 1/2 lbs.Yukon Gold potatoes, scrubbed and very thinly sliced
4 cloves garlic, thinly sliced
3/4 lb. fresh ripe plum tomatoes, thinly sliced
            OR a 14 oz. can plum tomatoes or diced tomatoes, drained
2 tablespoons good extra-virgin olive oil
salt and freshly-ground black pepper

            Oil a 10" glass or ceramic baking dish or pie plate with olive oil.  If you are using the canned tomatoes, break them up with your hands.
            Preheat the oven to 350ºF.
            Place one layer of potatoes (about 1/3 of them) in the dish.  Salt and pepper them; add 1/3 of the tomatoes, half of the garlic, and sprinkle on 1 tablespoon of the vegan parmesan.  Drizzle with 1/2 tablespoon olive oil.  Repeat the layering, then add the last layer of potatoes, salt and pepper, tomatoes, and sprinkle the top with 2 tablespoon of vegan parmesan and drizzle with 1 tablespoon of olive oil.  Cover the dish and bake for about 1 hour.  Uncover the dish and bake 15 minutes more, or until the potatoes are tender and the top is golden.  Serve hot.

Nutrition Facts per serving (I'll post the complete ones tomorrow):  260 calories; 5 g protein; 38 g carbohydrate; 9 g fat.



Enjoy!



3 comments:

Beth said...

Another great recipe from my FAVORITE all time cookbook. I pull this book out time and time again whenever I need a recipe to impress. I'm on my second copy! Thanks Bryanna.

in2insight said...

This was so amazingly awesome. Simple with flavors that were both bold and comforting.
Thank you for sharing this!

Bryanna Clark Grogan said...

in2insight-- I'm glad you enjoyed it!!