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Italian Baked Potatoes – Patate Al Forno

5 from 7 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

To sprinkle:

  • 250 g Tomatoes, red, fully ripe
  • 2 medium-sized Onions, brown
  • 1 tbsp Oregano, dried
  • 1 tbsp Herbal mix, Italy, frozen or dried
  • 1 tbsp Salt
  • 1 tsp Black pepper, fresh from the mill
  • 100 g Pecorino, freshly grated

For the sauce:

  • 80 g White wine, dry
  • 1 tsp Chicken broth, Kraft bouillon
  • 2 tbsp Unsalted butter
  • 3 tbsp Extra virgin olive oil

Also:

  • 1 tbsp Margarine, for the mold
  • 2 tbsp Pecorino, freshly grated
  • Hot peppers, red, cut into threads

Instructions
 

  • Wash and peel the potatoes and cut / slice across into approx. 5 mm thick slices. Wash the tomatoes, remove the stems and peel them. • Cut crosswise into slices and remove the grains.
  • Cap the onions at both ends, peel and cut across into approx. 3 mm thick slices. Measure the ingredients for sprinkling.
  • Measure the ingredients for sprinkling. Dissolve the chicken stock in the white wine. Preheat the oven to 180 degrees.

Layer in the form:

  • Grease a refractory mold. Layer the potatoes, tomatoes and onions in the pan like a roof tile. Sprinkle each layer.
  • Finally, drizzle with white wine and olive oil. Sprinkle with 2 tablespoons of pecorino cheese. Provided with flakes of butter.
  • Bake in the preheated oven for about 1 hour. In the meantime, remove the stems from the peppers, wash them, cut open lengthways, unfold, core and cut lengthways into thin threads. Garnish the casserole with the pepper threads 5 minutes before the end.

Serving suggestion:

  • Mixed salad with frisée, tomatoes and beans. Right and left the baked potatoes. Below 2 marinated and medium-fried beef steaks. In the middle the white wine sauce.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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