Patate alla Lucana is a simple, flavourful tomato and potato gratin from Basilicata in southern Italy. Layers of thinly sliced potatoes, onions and ripe tomatoes are seasoned with oregano, drizzled with olive oil and finished with a crisp topping of breadcrumbs and Pecorino cheese. It’s an easy, healthy side that pairs well with grilled meats, fish or roasted vegetables.
Named for the ancient region of Lucania (modern Basilicata), Patate alla Lucana relies on simple, fresh ingredients and straightforward techniques. Ripe tomato slices release enough moisture during baking to cook the potatoes and onions without drying them out, while oregano and Pecorino add classic Mediterranean aroma and savoury depth.
See the recipe below for ingredient notes, step-by-step photos, tips and variations. For the printable recipe, scroll to the recipe card.
Ingredients
Ingredient notes and substitutions
- Potatoes – Maris Piper or Russet potatoes work well for a creamy interior; other starchy or all-purpose varieties are fine too. Slice them thinly and evenly for consistent cooking.
- Onion – A sweet white onion is used here, but yellow or red onion will also work.
- Tomatoes – Choose ripe, firm tomatoes and slice them into medium rounds. Any fresh tomato variety is suitable.
- Pecorino – Pecorino gives a sharp, salty finish. If needed, you can substitute Parmigiano Reggiano for a milder, familiar flavour.
Visual walk-through of the recipe
- Prepare the vegetables – Peel and slice the potatoes into thin rounds, cut the onion into half-moon slices and slice the tomatoes, discarding the tops.
- First layer – Drizzle olive oil over the bottom of a baking dish. Arrange an overlapping layer of potato slices, scatter half the onion, season lightly with salt, then add a layer of tomato slices. Season the tomatoes, sprinkle dried oregano and drizzle about 1 tablespoon of olive oil over the layer.
- Second layer – Repeat: potatoes, onion, tomatoes, seasoning, oregano and olive oil.
- Finish and bake – Sprinkle an even layer of breadcrumbs and grate Pecorino over the top, add a final drizzle of olive oil and bake for about 1 hour at 350°F (180°C). Test with a knife to ensure the potatoes are tender. Let rest a few minutes before serving.
How to make homemade breadcrumbs
If you prefer homemade crumbs, tear crusty white bread into pieces and pulse in a food processor until fine. Toast the crumbs in a dry pan over medium heat, stirring frequently for one to two minutes until lightly golden. Remove, cool and season with a pinch of salt. Pre-made unseasoned breadcrumbs are an easy alternative.
Recipe tips
- Adaptable quantities – This recipe scales easily. Aim for two full sets of layers: potato, onion and tomato, then top with oregano, breadcrumbs and cheese.
- Olive oil – Be generous with extra virgin olive oil. The dish relies on oil and tomato juices for moisture rather than a sauce.
- Seasoning – Sprinkle a little salt at each layer to ensure the finished dish is well seasoned. A light seasoning on the breadcrumbs helps too; avoid over-salting.
This gratin is an easy, healthy and versatile side that can be served warm or at room temperature. It keeps well in the refrigerator for 2–3 days and reheats nicely.
More delicious sides to try
Sides
Ciambotta (Stewed Summer Vegetables)
Sides
Pipi e Patati (Calabrian Peppers and Potatoes)
Sides
Peperoni Ammollicati (Peppers and Breadcrumbs)
Sides
Parmesan Roasted Potatoes and Broccoli
If you try this Italian Potato Gratin, please rate the recipe and leave a comment to share how it turned out. I love hearing from readers and learning about your variations.
Step By Step Photos Above
Most recipes include step-by-step photos and helpful tips to get great results.
Patate alla Lucana (Italian Potato Gratin)
By Emily
Equipment
- 11×9 inch baking dish
Ingredients
- 17.5 oz (500g) Potatoes (Maris Piper/Russet suggested)
- 1 medium sweet white onion
- 3 large tomatoes
- 1 oz (30g) stale bread or breadcrumbs
- Dried oregano
- Pecorino cheese, for topping
- Olive oil
- Salt and pepper
Instructions
Make breadcrumbs
- Use pre-made unseasoned breadcrumbs or make your own by pulsing crusty white bread to fine crumbs.
- Toast the crumbs in a dry pan over medium heat, stirring until golden, then cool and season with a pinch of salt.
Prepare the vegetables
- Peel and thinly slice the potatoes. Slice the onion and tomatoes into even slices.
Assemble
- Preheat the oven to 350°F (180°C).
- Drizzle and spread olive oil on the bottom of the baking dish.
- Layer potatoes overlapping slightly, scatter half the onion and season lightly with salt. Top with a layer of tomatoes, then oregano, salt, pepper and about 1 tablespoon olive oil.
- Repeat the layers once more (potato, onion, tomato, seasoning, oregano and oil).
- Top with evenly spread breadcrumbs and grated Pecorino. Drizzle a bit more olive oil and bake for about 1 hour, until the potatoes are tender.
- Remove from the oven and let rest 5–10 minutes before serving.
Notes
- Quantities – Scale the recipe to fit your dish. Aim for two full sets of layers (potato, onion, tomato).
- Olive oil – Use extra virgin olive oil generously to keep the dish moist and flavourful.
- Seasoning – Sprinkle salt lightly at each layer to ensure even seasoning.
- Storage – The gratin keeps 2–3 days in the refrigerator and can be reheated or enjoyed at room temperature.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless otherwise noted.
- Vegetable sizes are assumed medium unless stated.
- Recipes are tested using a fan (convection) oven.
Nutrition
|
Carbohydrates: 35 g
|
Protein: 5 g
Nutrition information is an approximation.
Did you try this recipe?
Leave a comment below!