Scalloped Potatoes Italian

Presented by: Gordon Tucker, from Vancouver, British Columbia

serves 4


  • 4 medium potatoes (2 pounds), sliced 1/8-inch thick
  • 1/4 cup olive oil
  • 1 small onion, chopped
  • 8 ounces large curd cottage cheese
  • 4 large tomatoes, peeled, seeded and chopped (or a small can of tomato sauce)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon oregano
  • 4 ounces Parmesan cheese


Heat olive oil in a large skillet over medium heat. Add onion, tomatoes and seasoning. Cook for 5 minutes, stirring occasionally, then add the cottage cheese. In a medium-sized casserole dish, layer one half of the potatoes, the tomato mixture and the other half of the potatoes. Cover with Parmesan cheese. Cover and bake in a 350-degree oven for 20 to 25 minutes. Uncover and bake for an additional 20 to 30 minutes or until potatoes are tender.


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