Ingredients

• 4 large potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 2 cups (200 g) shredded mozzarella cheese
• 3 tbsp extra virgin olive oil
• 1 tbsp butter
• 1 tsp dried oregano
• Salt and black pepper, to taste
• ½ cup (120 ml) milk (optional, for extra creaminess)
• 2 tbsp grated Parmesan cheese (optional, for topping)

Step-by-Step Method

1. Prepare the Ingredients:

1. Preheat the oven to 375°F (190°C).
2. Peel and thinly slice the potatoes into even rounds. Soak them in cold water for 5 minutes to remove excess starch, then pat dry.
3. Thinly slice the onion.

2. Sauté the Onions:

1. Heat 1 tablespoon of olive oil and the butter in a skillet over medium heat.
2. Add the sliced onions and cook for 5–7 minutes, stirring occasionally, until golden and caramelized. Set aside.

3. Layer the Potatoes:

1. Grease a baking dish with the remaining olive oil.
2. Layer half of the potato slices in the dish, overlapping slightly. Sprinkle with salt, pepper, and a pinch of oregano.
3. Spread half of the caramelized onions over the potatoes, followed by a layer of shredded mozzarella.
4. Repeat with the remaining potatoes, onions, and mozzarella.

4. Optional Creamy Twist:

1. If desired, pour the milk evenly over the dish for extra creaminess.

5. Bake the Dish:

1. Sprinkle the top with grated Parmesan cheese, if using, and cover the dish with foil.
2. Bake in the preheated oven for 30 minutes.
3. Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.

6. Serve:

1. Let the dish cool for a few minutes before serving. Garnish with fresh herbs like parsley or basil for extra flavor, if desired.