Patate alla Lucana, Italian Potato Gratin

Patate alla Lucana is a deliciously simple tomato and potato gratin from Basilicata, southern Italy. It's made with oregano and Pecorino cheese with a good crispy breadcrumb topping. So easy, healthy and full of flavour.

Patate alla Lucana is named after Lucania the ancient land known today as the region of Basilicata.

It's deliciously simple and makes the solid side dish to almost anything; grilled meats, fish, roasts or as part of an apericena.

The ripe slices of tomato provide enough moisture to cook the potatoes and onions without them drying out and give the whole dish such a wonderful flavour.

Oregano is sprinkled over the layers and is then topped with breadcrumbs and Pecorino cheese.

See the recipe below including notes on ingredients, step by step photos, tips, and variations. For the full printable recipe scroll to the bottom or click the recipe link below.

Ingredient notes and substitutions

• Potatoes – we use Maris Piper (Russets) but most potato varieties will work here.
• White onion – although we used white onion you can also use brown or red onion.
• Tomatoes – we used large tomatoes cut into medium-sized slices. Most tomatoes will work here so use any fresh, ripe tomatoes you have
• Pecorino – although it won't give the same flavour to the dish you can use Parmigiano Reggiano instead.

Visual walk-through of the recipe

1. Prepare the veg – peel and finely slice the potatoes into rounds, slice the onion into half-moon slices and slice the tomatoes discarding the tops (photos 1-3).

1. First layer – Add olive oil to the bottom of your baking dish then add a layer of potatoes overlapping them slightly followed by half of the onion. Season lightly with salt then add the tomatoes. Season the tomatoes lightly with salt, sprinkle over dried oregano and drizzle over 1 tablespoon of olive oil (photos 4-7).

1. Second layer – follow the same steps again with a layer of potato, onion, tomatoes, seasoning, oregano and olive oil (photos 8 and 9).
2. Add breadcrumbs – sprinkle over the breadcrumbs and pecorino cheese followed by a final drizzle of olive oil and bake in the oven for 1 hour. Check it's ready by inserting a knife to make sure the potatoes are cooked through then serve (photos 10-12).

How to make homemade breadcrumbs

You can opt to use ready-made breadcrumbs make sure they are unseasoned or you can make your own.

Tear up a piece of white crusty bread and blitz it to fine crumbs in your food processor (stale bread works best as it's easier to blitz).

Add the breadcrumbs to a dry pan and heat on a medium heat, stirring every now and then until slightly golden and toasted. This only takes a minute or two and you need to keep an eye on it as breadcrumbs can burn quickly.

Transfer to a bowl to cool and sprinkle with a touch of salt.

Recipe tips

• Quantities – you can easily adapt this recipe to any sized baking dish. You need enough ingredients to have a layer of potato, onion and tomato twice then add as much oregano, pecorino and breadcrumbs as you want – easy!
• Extra virgin olive oil – don't be shy with the olive oil. This dish doesn't have any sauce so the moisture comes from the tomatoes and olive oil.
• Season it well – sprinkle salt throughout the dish so it's seasoned well. We do the following; potato and onion > salt > tomatoes > salt > potato onion > salt > tomatoes > salt. We also mix a small amount of salt through the breadcrumbs. Remember, you need to add a small amount to each layer, don't overdo it.

This is such an easy, healthy and good side dish that you can serve with almost anything (grilled or roasted meats, fish and salads). We hope you enjoy it as much as we do!

More good sides to try

Sides

Ciambotta (Stewed Summer Vegetables)

Sides

Pipi e Patati (Calabrian Peppers and Potatoes)

Sides

Peperoni Ammollicati (Peppers and Breadcrumbs)

Sides

Parmesan Roasted Potatoes and Broccoli

Ingredients

Makes 4 as a side dish

• 17.5 oz (500g) Potatoes ((we used Maris Piper/Russet))
• 1 medium sweet white onion
• 3 large tomatoes
• 1 oz (30g) stale bread or breadcrumbs
• Dried oregano
• Pecorino cheese (for topping)
• Olive oil
• Salt and pepper

Equipment

• 11x9 inch baking dish

Method

Make breadcrumbs

1. You can either use pre-made unseasoned breadcrumbs or make your own.

2. To make your own, tear up the white crusty bread and blitz it in a food processor to fine crumbs.

3. Transfer the crumbs to a dry pan on a medium heat. Keep stirring the crumbs for a minute or two until starting to turn golden and toasted. Transfer to a bowl, sprinkle with salt and set aside.

Prepare the vegetables

1. Peel the potatoes and cut them into thin round slices. Cut the onion in half and cut it into slices. Cut the tomatoes into slices.

Assemble

1. Pre-heat the oven to 350F (180C).

2. Add a generous drizzle of olive oil to the bottom of your baking dish and spread it around to coat the bottom of the dish.

3. Add one layer of potatoes overlapping them slightly then scatter over half of the onion slices, and sprinkle over a small pinch of salt.

4. Cover the potatoes and onions with one layer of tomatoes then sprinkle over some dried oregano, salt and pepper.

5. Drizzle about 1 tablespoon of olive oil over the tomatoes then repeat the whole process with one more layer of potatoes, onion, tomatoes, salt, pepper and oregano.

6. Finally scatter over the breadcrumbs in an even layer and grate over some Pecorino cheese. Drizzle with more olive oil then bake in the oven for 1 hour.

7. Remove and let it rest for 5-10 minutes before serving.

Kitchen notes

1. 1. Quantities you can easily adapt this recipe to any sized baking dish. You need enough ingredients to have a layer of potato, onion and tomato twice then add as much oregano, pecorino and breadcrumbs as you want - easy!
   2. Extra virgin olive oil don't be shy with the olive oil. This dish doesn't have any sauce so the moisture comes from the tomatoes and olive oil.
   3. Season it well when sprinkling the layers with salt we use a small amount. It's important to sprinkle salt throughout so it's seasoned well.
   4. Storage Patate alla Lucana can be eaten warm or at room temperature. It'll keep well for up to 2-3 days in the fridge and can be reheated.