Italian potato casserole

Ingredients for 4 servings:

• 1 kg potatoes, raw, peeled
• 1 can tomatoes, peeled
• 4 medium-sized chops
• 2 cloves garlic
• 1 bunch of parsley
• 200 g Pecorino Romano, grated
• 4 tsp salt
• 2 tbsp olive oil

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

Baked potatoes

Wash the chops, pat them dry, and place them in a baking dish. Peel the potatoes, cut them into slices (about 5-6 millimeters thick), and arrange them evenly over the meat. Squash the peeled tomatoes by hand and arrange them on top of the potatoes. Cut the garlic into small pieces and arrange them evenly – pressing them through a garlic press also works. Finely chop the parsley and arrange some of it in the same way (not the whole bunch – half will do). Sprinkle the grated cheese over the chops. Drizzle with olive oil. Add the salt to the four corners of the dish, using very small teaspoons or espresso spoons. Then fill the dish with water, pouring it where the salt is. This will help distribute the salt evenly. Add only enough water to just cover the potatoes. Not all of the potatoes need to “float.” Bake in a preheated oven at 220°C (425°F) for about 1 hour and 45 minutes. Tip: You can also use Parmesan, but Pecorino is the original ingredient.