Pizza potatoes

Ingredients

• 1 kg plum tomatoes, seeds removed and roughly chopped
• 2 onions, 1 finely chopped, 1 thinly sliced into rounds
• 3 tbsp + 3 tsp (75 ml) olive oil
• 1 kg (2 lb) Idaho potatoes, peeled and thinly sliced into 5-6 mm (¼ in) thick rounds (see Note)
• dried oregano
• 680 g (1½ lb) provolone cheese, finely diced

Instructions

1. Heat the oven to 200˚C (400°F). In a medium skillet, heat 3 tablespoons of the olive oil over medium-high. Add the diced onion and cook until soft, about 3 minutes. Stir in the tomatoes, salt, and pepper and cook until soft but still chunky, 6 minutes. Remove from heat.
2. Drizzle remaining olive oil in the bottom of a 18 cm x 28 xm (7 in x 11 in) casserole dish. Spread a thin layer of tomato sauce on the bottom, followed by a layer of potatoes. Sprinkle with salt and pepper. Top with the thinly sliced onions and sprinkle on some oregano and provolone. Continue layering, finishing with a layer of cheese. Drizzle on any remaining tomato sauce. You should have about 3 layers of potatoes.
3. Cover with aluminum foil and bake for about 1 hour. Uncover and cook until the cheese is melted and golden, 25 minutes longer.

Note

• Instead of Idaho potatoes, you can use other starchy potatoes such as Russet Burbank, Coliban or Dutch cream or any all-purpose potato.