Crusty potatoes with tomatoes and onions (Patate gratinate) from A Fresh Taste of Italy: 250 Authentic Recipes, Undiscovered Dishes, and New Flavors for Every Day (page 301) by Michele Scicolone

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Accompaniments: Braised pork loin with grapes and tiny onions (Brasato di maiale con l'uva)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Kag2020 on October 25, 2024

    This was delicious. I used a slightly narrower pan then the recipe suggested and I'm assuming because of the thickness it took at least another 20 minutes to cook through. I did cover it for a portion of the time to speed up the cooking of the potatoes. I also added a bit of extra cheese and olive oil on the top. A great side dish.

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