Tomato and Potato Tiano: Simple and Practical

Directions

1. Preheat the oven: Set your oven to 180°C (350°F) and lightly grease a medium gratin dish with olive oil.
2. Cook the potatoes: Peel and wash the potatoes. Boil them whole in a pressure cooker or pot for about 25 minutes, until just tender but still firm. Drain and let cool slightly.
3. Slice the vegetables: Slice the cooked potatoes into even rounds, approximately ½ cm thick. Slice the tomatoes and onion similarly, ensuring uniform thickness for even baking.
4. Layer the tiano: Arrange the slices in alternating layers in the prepared gratin dish: a layer of potatoes, followed by onions, then tomatoes. Repeat until all ingredients are used.
5. Season each layer: Sprinkle finely chopped garlic, chopped basil, salt, and black pepper over each layer. Drizzle a little olive oil over the top to add flavor and aid in baking.
6. Bake the tiano: Place the dish in the preheated oven and bake for 40 minutes, or until the top is lightly golden and the vegetables are tender.
7. Serve: Remove from the oven and let it rest for 5–10 minutes before serving to allow the flavors to meld.

Recipe Details

Prep Time: 15 minutes
Cook Time: 40 minutes (plus 25 minutes boiling)
Total Time: 1 hour 20 minutes
Servings: 4–6
Difficulty: Easy

Variations & Substitutions

• Cheesy twist: Sprinkle shredded mozzarella or Parmesan cheese over the top before baking for a golden, bubbly crust.
• Add herbs: Mix in thyme or oregano with the basil for a more aromatic flavor.
• Make it hearty: Add thin slices of zucchini or eggplant for extra texture and nutrition.
• Vegan version: Stick with olive oil and herbs; the basic recipe is already plant-based.

Serving Suggestions