Patate e Pomodori

Potato and Tomato Gratin

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Although this recipe is from Ferrara, it is of Spanish Sephardic origin. This gratin can be cooked slowly on top of the stove in a heavy pan or in a baking dish in the oven. If the tomatoes give off too much liquid, reduce the juices over high heat or bake uncovered for the last 10 minutes to evaporate them. If the tomatoes don’t give off enough liquid and the potatoes are still undercooked, add a little</