Potato Torta

• 6 tablespoons extra-virgin olive oil
• 4 pounds waxy potatoes, peeled
• 2 cups fresh bread crumbs
• Salt and freshly ground black pepper
• 1/2 cup finely chopped Italian parsley
• 1 cup freshly grated pecorino romano

1. 1. Preheat the oven to 350u0b0F. Grease a 2- to 3-quart, 2- to 3-inch-deep earthenware casserole or baking dish with 2 tablespoons of the olive oil.
2. 2. Slice the potatoes 1/4-inch thick and place in a large bowl. Toss with 1/2 cup of the bread crumbs and season well with salt and pepper. In a small bowl, mix the remaining 1 1/2 cups bread crumbs with the parsley, the remaining 1/4 cup olive oil, and the pecorino.
3. 3. Spread a layer of potatoes in the bottom of the casserole and sprinkle with 3 to 4 tablespoons of the bread crumb and cheese mixture. Continue layering, finishing with the breadcrumb cheese mixture.
4. 4. Bake for 1 hour, or until the potatoes are tender and the top is golden brown. Serve hot.

extravirgin olive oil, potatoes, bread crumbs, salt, italian parsley, freshly grated pecorino romano

Taken from www.epicurious.com/recipes/food/views/potato-torta-240204 (may not work)