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Fachamatta's Potatoes

Fachamatta's Potatoes

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dogwood2

This can be served as an unparalleled, festive accompaniment to a main course, or even as the main course with a salad. If you are a bachelor, you can serve this right out of the frying pan onto dinner plates. However, if you want to impress a date and are coordinated and courageous, slide this entire creation from a circular frying pan onto a large, oval serving platter. No guts, no glory. You could also do this as a casserole, but I think you'll have more control over it by using this method. As Edward G. Robinson would say, 'Now, do it my way. See?' Try it with Romano or asiago cheese in place of the Parmesan.

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Directions

  1. Stir the Italian-style stewed tomatoes and tomato sauce in a saucepan over medium heat; bring to a simmer.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat. Cook the crushed garlic cloves in the hot oil until lightly browned; remove from the skillet and add to the tomato mixture. Cook and stir the onions in the oil remaining in the skillet until softened, 5 to 7 minutes. Stir the cooked onions into the tomato mixture. Stir the basil leaves into the tomato mixture. Allow the tomato mixture to simmer until the onions partially dissolve into the sauce, at least 2 hours, stirring every 15 minutes. Remove and discard the basil leaves. Set aside 2 quarts of the sauce for use in this recipe. The rest can be frozen for later use.
  3. Heat 1/4 cup olive oil in a large skillet over medium heat. Cook the sliced potatoes in the hot oil until the slices begin to soften in the center, turning frequently to ensure even cooking, about 10 minutes; season with sea salt, freshly ground black pepper, and crushed red pepper. Reduce heat to medium-low. Sprinkle the Parmesan cheese over the potatoes, continuing to turn as you add the cheese, and continue cooking until the potatoes are cooked through. Layer the sliced mozzarella over the potatoes, reduce heat to low, and cover the skillet with a lid; simmer until the cheese melts entirely. Pour about 2 quarts of the tomato sauce over the potato and cheese mixture; again cover the skillet and allow to simmer another 5 minutes. Remove the skillet from heat entirely and allow to rest 2 to 3 minutes before serving.
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Reviews

gailrobin
10
3/15/2012

Not sure which I liked better.....the cheesy, saucy potatoes or the presentation of it! I added more onions, green peppers and hot Italian sausage to make my main course. Very good.

Lillian
6
8/4/2012

The video for this recipe is very helpful in seeing the color of the cooked potatoes and the thickness of the sliced mozzarella. I fried the potaoes in 2 batches because 3 lbs. of sliced potatoes crowded my large skillet. I also layered my potatoes, mozz and sauce according to the way iy was done in the video, which was different from the written directions. I used my own sauce because I already had some in my fridge. This recipe is basically a potato parmesan! I loved it! And I loved hearing the story behind the recipe! Thanks for sharing, Dogwood2 =)

Chris Scheller
4
7/11/2012

Love! I put too much salt in...my own fault. 12 year old didn't wait for the rest of dinner, just took a plate full and ran!