|450 g||Floury boiling potatoes|
|300 g||Meat Tomatoes|
|Pepper & Salt|
|1 tsp||Olive Oil|
|0,125 l||White Wine|
Patate al forno is an Italian potato gratin. It goes very well with lamb dishes. Preheat oven to 170°. If possible, peel, wash and thinly slice a floury potato. Boil the meat tomatoes with boiling water, skin and cut into slices. Peel onion, halve and cut into slices. Brush a rectangular casserole dish with 2 tablespoons of olive oil. Alternate layers of potatoes, tomatoes and onions like roof tiles. Season with pepper, salt and fresh oregano leaves. Sprinkle with about 40 g grated pecorino or parmesan and sprinkle with 1 teaspoon olive oil. Pour white wine over it. Cover Patate al forno with butter flakes. Bake in the pre-heated oven at 170° for approx. 60-70 minutes (depending on the type of potato) on the middle shelf. In between, check with a fork whether the potatoes are soft. When the potatoes are cooked, sprinkle with the remaining grated pecorino and bake the potato gratin for another 2 minutes. Garnish Patate al forno with fresh oregano leaves.