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Italian Potatoes Recipe

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This recipe for Italian Potatoes, by , is from Millie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo-Anne Snow
Added: Wednesday, January 26, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 or 5 potatoes - peeled and thinly sliced
1 medium size tomato- thinly sliced
2-3 garlic cloves, chopped
salt and pepper to taste
1/2 cup bread crumbs
1/4 cup grated Parmesan cheese
water
1/2 tsp. oregano
Olive oil


Directions:
Directions:
350 oven

Layer potatoes in 9" square pan with sprinkles of salt and pepper between layers.
Fill pan about half way up the potatoes, with water.
Insert garlic in water, here and there.
Use the tomato slices, to make the top layer in the pan.
Sprinkle top layer with salt, pepper, bread crumbs, Parmesan cheese, and oregano.
Drizzle olive oil lightly over top.

Bake about 1 1/2 hours, until potatoes are fork tender.
Time can be adjusted to different temperature, more or less, if cooking meat at same time in oven.
You can also use canned tomatoes (hand squish) instead of fresh tomatoes slices. A little of the tomato juice from the can can be added to the same pan.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
About 2 hours including preparation
Personal Notes:
Personal Notes:
My Mother used to make this recipe when we were growing up and served them with pork chops or steak. They are delicious! She called them Potatoes Ruginad. This was one of the recipes she gave to me when I was a newlywed.

 

 

 

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