Patate alla Lucana Inspired Potato Gratin

Name: Patate alla Lucana Inspired Potato Gratin with Mozzarella, Pesto, Tomatoes and Baby Leaf Salad
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 450 grams Potatoes; 3 unit(s) Garlic Clove**; 4 unit(s) Medium Tomato; 1 ball(s) Mozzarella; 50 grams Sun-Dried Tomato Paste; 15 grams Vegetable Stock Paste; 60 grams Grated Hard Italian Style Cheese; 1 sachet(s) Dried Oregano; 25 grams Breadcrumbs; 32 grams Pesto; 50 grams Baby Leaf Mix; 1 tsp Sugar; 100 milliliter(s) Boiled Water for the Stock; 1 tbsp Olive Oil for the Drizzle

with Mozzarella, Pesto, Tomatoes and Baby Leaf Salad

Recipe Development TeamPublished on April 22, 2025

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Patate alla Lucana, meaning "Lucanian potatoes" in Italian, refers to an ancient region of southern Italy. This potato casserole or gratin features layers of potatoes, onions, tomatoes, oregano and cheese. Usually served as a 'contorni' (meaning "side dish"), this version includes mozzarella and is paired with a salad for a hearty vegetarian main meal.

Tags:

Veggie

•New

•Climate Conscious

Allergens:

Milk

•Egg

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

3 unit(s)

Garlic Clove**

4 unit(s)

Medium Tomato

1 ball(s)

Mozzarella

(Contains: Milk)

50 grams

Sun-Dried Tomato Paste

15 grams

Vegetable Stock Paste

60 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 sachet(s)

Dried Oregano

25 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

32 grams

Pesto

(Contains: Milk)

50 grams

Baby Leaf Mix

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Boiled Water for the Stock

1 tbsp

Olive Oil for the Drizzle

Nutritional information

Energy (kJ)3086 kJ

Energy (kcal)737 kcal

Fat34.4 g

of which saturates15.9 g

Carbohydrate71.4 g

of which sugars12.5 g

Dietary Fibre8.9 g

Protein31.2 g

Salt4.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Colander

•Large Saucepan

•Measuring Jug

•Garlic Press

•Kettle

•Oven dish

•Bowl

Cooking Instructions and Tips

Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water with ½ tsp salt to the boil for the potatoes.

Peel and slice the potatoes into 1cm thick rounds.

Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.

Meanwhile, boil a half-full kettle.

Thinly slice the tomatoes. Peel and grate the garlic (or use a garlic press).

Drain and slice the mozzarella.

In a jug, combine the sun-dried tomato paste, vegetable stock paste, garlic, sugar and boiled water for the stock (see pantry for both amounts). Season with pepper.

Lay half the cooked potato slices over the bottom of an appropriate sized ovenproof dish. Layer over half the tomato slices. Sprinkle over half the hard Italian style cheese, half the oregano and half the breadcrumbs. Drizzle with olive oil.

Repeat with the potato and tomato slices. Gently pour the sun-dried tomato stock all over.

Top with the mozzarella slices, then sprinkle over the remaining hard Italian style cheese, oregano and breadcrumbs. Finish by drizzling olive oil over the top.

Bake your gratin on the top shelf of your oven until golden brown and bubbly, 25-30 mins. TIP: Put the dish onto a baking tray to catch any drips.

Once cooked, remove from the oven and allow to cool slightly.