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Baked Pecorino Fresco, Layered Potatoes and Breadcrumbs

 

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Baked Pecorino Fresco, Layered Potatoes and Breadcrumbs
 

 

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Recipe

Baked Pecorino Fresco, Layered Potatoes and Breadcrumbs

The Cheese Guy Pecorino Fresco - Fresh sheep’s milk cheese from Sicily. It has a hint of sheep's milk in its flavor, is nutty, mild, salty and just a bit tangy, good for slicing and good for melting. Similar to mozzarella or scamorza.

Times

  • Ready Time : 0 min

Servings

Ingredients

  • 2 cups plain bread crumbs
  • 1 medium clove garlic, lightly crushed
  • 1 teaspoon kosher or sea salt
  • Ground black pepper
  • Whole leaves from 1 bunch flat-leaf parsley (1/2 cup)
  • 1.5 pounds potatoes, such as Yukon Gold (preferably older potatoes)
  • 1 cup olive oil (not extra-virgin)
  • 8 oz. (1 package) TheCheeseGuy pecorino fresco cut into 1/4-inch-thick slices
  • 1/2 cup TheCheeseGuy grated Parmesan or grated Pecorino Romano

Directions

Preheat the oven to 400 degrees. Get a 9-by-13-inch baking pan.

Combine the bread crumbs, garlic, 1/3 teaspoon of the salt, a generous amount of ground black pepper and the parsley in a medium bowl and toss. Let the mixture sit while you prepare the potatoes.

Peel the potatoes and cut them into 1/4-inch-thick slices.

Pour half the olive oil into a large baking pan. Arrange one layer of potatoes in the bottom. Sprinkle them with a third of the remaining teaspoon of salt.

Remove the garlic from the bread crumbs (reserve for another use, if desired).

Scatter one-third of the bread-crumb mixture over the potatoes. Sprinkle with a third of the grated parmesan or pecorino romano. Top with half of the pecorino fresco. Arrange a second layer of potatoes over the pecorino; sprinkle with a third of the remaining salt. Top with a third of the bread-crumb mixture, a third of the grated parmesan or pecorino romano and the remaining pecorino fresco. Make a third layer of potatoes; sprinkle with the remaining 1/3 teaspoon of salt. Top with the remaining bread-crumb mixture and the remaining grated parmesan. Drizzle the remaining oil over the potatoes.

Bake uncovered for 1 1/2 hours, or until the potatoes are very tender and the bread crumb topping is a golden-brown. Let it sit for 5 minutes.

Drain some of the oil by carefully tipping the pan. Cut the potatoes into wedges and serve immediately.

About The Cheese Guy

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Brent Delman is The Cheese Guy. His trademark is high end, small batch, primarily handmade, artisanal cheeses – particularly organic, kosher and low-fat. To find out more about Brent and where to buy his cheeses go to thecheeseguy.com

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