Potato and Vegetable Bake / Oddaszfartucha

By Tomasz Strzelczyk · 75 min

Ingredients

Instructions

1. Slice the potatoes very thinly, peeled, and put them in cold water to remove some starch. Grate the carrots and zucchini. Fry the mushrooms separately until the water has evaporated.
2. Chop the onion into small cubes and finely chop the 3 garlic cloves. Soften the onion, add the garlic and fry briefly. Add the mushrooms and fry for about 5 minutes on fairly high heat.
3. Add the grated carrots and zucchini and fry for a few minutes. Add the 2 tbsp tomato concentrate and fry briefly, then pour in the 400 g tomato passata.
4. Season the sauce with salt, freshly ground black pepper and a little sugar. Cover and simmer on medium heat for about 5 to 6 minutes.
5. Drain the potatoes and season them with pepper and salt. Grease an ovenproof dish with oil. Lay a layer of potatoes flat, spread some sauce over it, then sprinkle with the grated yellow cheese and the fresh mozzarella, torn into pieces. Repeat the layers, finishing with sauce.
6. Cover the dish with foil and bake at 190 °C for about 90 minutes. Remove the foil about 10 minutes before the end, so the top browns.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

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