Patate alla Lucana Inspired Potato Gratin
with Mozzarella, Pesto, Tomatoes and Baby Leaf Salad
- Milk
- Egg
- Wheat
- Cereals containing gluten
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.
Ingredients
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
Utensils
Instructions
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, praising its delicious flavours and unique combination. Some found it a bit bland, suggesting added spices or protein.
- Ease of prep: While some found it simple to prepare, others noted it was lengthier and more involved than expected.
- Suggestions: Consider adding protein like chicken or halloumi for extra flavour. Some recommend including broccoli or lentils to enhance the dish.
- Portions: Several reviewers mentioned wanting more potatoes in the recipe to balance the cheese and absorb the liquid better.
- Texture: To improve consistency, try reducing liquid or cooking longer; some found it watery or sloppy.
