Puglian Potatoes

• 1/4 cup (59 mL) olive oil, divided
• 2 medium yellow onions, peeled and thinly sliced
• 6 medium Yukon Gold potatoes, peeled and thinly sliced
• 2 medium tomatoes, sliced
• 3/4 cup (177 mL) breadcrumbs
• 3/4 cup (177 mL) grated pecorino cheese
• Salt, to taste
• Red pepper flakes, to taste
• Olio santo, for drizzling (see Notes)

1. Preheat the oven to 375F (190C).
2. In an enameled cast-iron pot, pour half the olive oil and spread it around to cover the bottom of the pot.
3. Layer 1/3 of the sliced onions in the bottom of the pot, add a layer of potatoes and a layer of tomatoes, and sprinkle with some breadcrumbs, cheese, salt, and red pepper flakes.
4. Continue layering, finishing with a layer of bread crumbs, cheese, and red pepper flakes.
5. Drizzle with the remaining olive oil, pour in enough water to come halfway up the layered vegetables, and bake for about 1 1/2 hours, or until the potatoes are soft.
6. Serve drizzled with some Olio Santo for heat and spiciness.

olive oil, yellow onions, potatoes, tomatoes, breadcrumbs, pecorino cheese, salt, red pepper, santo

Taken from www.cookstr.com/recipes/puglian-potatoes (may not work)