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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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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.


  • Ready Time : 0 min



  • 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


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


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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