4-6 servings
24-month Parmigiano Reggiano
Ingredients
approx. 6 tbsp extra-virgin olive oil
800g potatoes, finely sliced
salt and pepper
1 tsp dried oregano
1 x medium-sized red onion, finely sliced
140g cherry tomatoes, halved or quartered depending on size
60g grated Parmigiano Reggiano
1 tbsp white wine
Method
- Preheat the oven to 180 degrees centigrade (fan oven) Drizzle olive oil on the base of an ovenproof dish. Arrange a layer of potatoes, sprinkle with a little salt and pepper, some oregano and a drizzle of olive oil. Follow with a layer of onion and scatter a few tomatoes.
- Sprinkle with some of the grated Parmigiano Reggiano. Continue with a layer of potatoes and repeat the process until you have finished all the ingredients finishing with a final layer of potatoes, salt and pepper, oregano, olive oil and Parmigiano Reggiano.
- Pour the white wine around the edges. Cover with foil and bake in the oven for 45 minutes. Remove the foil and continue to bake for about 15 minutes until the potatoes are cooked through and the top is lightly golden-brown.
