Potato, mozzarella and tomato gratin

Outside of Italy and aside from gnocchi, potatoes aren’t usually associated to Italian cuisine.

In reality, Italians have a deep appreciation for potatoes, particularly when baked or “gratinate” (au gratin). The au gratin method combines sliced potatoes and other vegetables with milk, cheese, or cream, creating a dish with a golden, crispy crust and a tender, flavorful interior.

In today’s recipe, anchovies and oregano add a distinctive touch, evoking the flavors of “Pizza Napoli” (a classic Roman pizza, not to be confused with Pizza Napoletana).

It is essential to use really good quality, aromatic oregano and good anchovies preserved in olive oil.

I prefer using microwaved potatoes for this dish—they’re quick, easy to prepare, and crisp beautifully in the oven, as they don’t retain extra moisture from boiling.

Like pizza, this recipe might serve as a canvas for endless variations. That said, in keeping with the spirit of authentic Italian pizza, remember to layer ingredients sparingly, avoid overloading the potatoes with cheese, and, of course, no pineapple! 😂

Ingredients

• 4 medium, unpeeled yellow potatoes, washed
• 2 fresh vine or 8 small plum tomatoes or 200 g (approx 7 oz) canned crushed tomatoes
• 125 g (4 oz) fresh mozzarella, thinly sliced
• 2-3 anchovy fillets, broken into small pieces
• 1 teaspoon best quality oregano
• 2-3 leaves fresh basil (optional)

For a vegetarian version, substitute anchovies with 2-3 very finely chopped sundried tomatoes.

Directions

Dice or slice thinly the fresh tomatoes and the mozzarella. Oil a 30×30 cm (12×12 inch) non stick oven pan or baking dish.

Pierce each potato 3-4 times with the tip of a sharp knife. Transfer into a glass or ceramic  dish, cover and microwave on maximum for 5-10 minutes until potatoes are fork tender but still firm enough to slice. The cooking time depends on size of the potatoes so make sure to check every 3-4 minutes to avoid overcooking.

Preheat the oven at 220°C (430°F).

Once cool enough to handle, slice the potatoes into 1/2 cm (1/4 inch) slices and arrange them in a single layer into the oiled pan.

Top with the other ingredients in the following order: mozzarella, anchovies, tomatoes, oregano, salt, black pepper and a drizzle of extra virgin olive oil. Make sure to top each slice of mozzarella with a tiny piece of anchovy.

Here below is an earlier version made with canned tomatoes and uncooked, paper thin potatoes.

Unless you have a professional mandolin, par-cooking the potatoes in the microwave is much easier and faster than slicing.

Bake for 20-30 minutes until the cheese and anchovies are nicely melted and just starting to brown. Remove from the oven and sprinkle with fresh basil, if using.

Serve immediately, best if accompanied by a crispy, lemony, lettuce salad.

Serves 2 as a light meal or 3-4 as an appetizer or snack.