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.
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.
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
1 tsp
Sugar
100 milliliter(s)
Boiled Water for the Stock
1 tbsp
Olive Oil for the Drizzle
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.
Combine the pesto and olive oil for the drizzle (see pantry for amount) in a small bowl. Set aside for now.
When everything's ready, share your potato gratin between plates. Serve the baby leaves alongside with a drizzle of oil.
Drizzle the pesto over the gratin to finish.