1poundtomatoesRoma or plum, sliced into rounds, ¼ inch thick
1poundpotatoyellow, sliced ⅛ inch thick
1cupParmigiano-Reggiano Cheese or Pecorino Romano Cheesegrated, about 2 ounces, separated
2tablespoonspanko bread crumbs
salt and pepper
2teaspoonsoreganofresh, minced, separated
pinchred pepper flakesoptional
oregano twigfor garnish
Preheat the oven to 400°F (200°C) and place the oven rack in the middle of the oven.
Thinly slice the shallots. Set aside for now.
Slice the tomatoes into rounds, about ¼ inch thick. Place in a bowl and season lightly with salt and pepper. Set them aside for now.
Heat about 1 tablespoon of olive oil in a heavy saucepan over medium heat. Add the shallots and sauté, stirring occasionally, for about 6-8 minutes or until soft and translucent but not browned. Season with salt and pepper. If using, add a pinch of red pepper flakes.
Meanwhile, prepare the oregano marinade by whisk together: 2 tablespoons of olive oil, 1 teaspoon of chopped fresh oregano, ⅛ teaspoon of salt and a pinch of pepper.
Peel the potatoes and slice about ⅛ thick. Toss them in the fresh oregano marinade.
Drizzle the bottom of a heatproof oven dish (7 inch quiche pan) with 1 tablespoon of olive oil.
Use about half the amount of sliced tomatoes to layer the bottom of the oven dish.
Sprinkle the tomatoes with the Romano cheese (¼ cup).Arrange the potato slices in a single layer with the edges slightly overlapping each other over the cheese. Use about half the amount.Top with a layer of the sauteed shallots. Use the whole amount.
Arrange the rest of the potato slices in a single layer with the edges slightly overlapping each other.Repeat with the rest of the tomato slices but this time layer them so that they overlap.
Drizzle the top with 1 tablespoon of olive oil.
Bake, uncovered in a preheated oven (400°F/200°C) for about 1 hour or until the potatoes are easily pierced with the tip of a knife.
Carefully remove the casserole from the oven.
Sprinkle the top with the rest of the cheese (¾ cup), the fresh oregano ( 1 teaspoon) and the Panko bread crumbs.
Bake for another 15-20 minutes or until top is golden brown and potatoes are properly cooked.
Always preheat your oven.
Slice the vegetables the same thickness so that they bake evenly.
Can I use other varieties of tomatoes? Yes, but keep in mind that Italian Plum tomatoes have more flesh than juice. As a result, there is less liquid in the the tomato casserole dish. Can I use a pie plate instead of a quiche pan? Yes. Keep in mind you may need to increase the total amount of potatoes and tomatoes. You can always slice your vegetables as you layer.Can I use bread crumbs instead of Panko? Yes. The Panko bread crumbs provide a crispy texture but they can absolutely be replaced with bread crumbs.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.