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Patate alla Lucana Inspired Potato Gratin
Patate alla Lucana Inspired Potato Gratin

Patate alla Lucana Inspired Potato Gratin

with Mozzarella, Pesto, Tomatoes and Baby Leaf Salad

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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

Instructions

Get Started
1

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.

Prep Time
2

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. 

Build your Gratin
3

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.

Into the Oven
4

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.

Finishing Touches
5

Combine the pesto and olive oil for the drizzle (see pantry for amount) in a small bowl. Set aside for now.

Serve Up
6

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.

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