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Instructions |
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Wash and peel potatoes. Chop the fresh parsley.
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Preheat oven to 350 F. In a 2 to 3 quart earthenware casserole with 2-inch to 3-inch sides, smear 4 tablespoons olive oil to cover. Slice potatoes 1/4-inch thick and toss in a mixing bowl with 1/2 cup breadcrumbs and season well with salt and pepper.
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Mix remaining breadcrumbs with parsley, oil and pecorino. Put one layer of potatoes and breadcrumbs on bottom and sprinkle with 3 to 4 tablespoons breadcrumb and cheese mixture. Continue layering until dish is full and top with remaining breadcrumb-cheese mixture.
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Place in oven and cook 1 hour, or until potatoes are very soft and top is golden brown. Serve warm.
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Originally Submitted
11/7/2011
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