First wash the potatoes and boil them for about 35 minutes: they must be soft without breaking.
Peel them immediately and cut them into 1 cm thick slices.
Peel the onion and slice it thinly.
Pour a little oil, add the onion and fry over low heat: when it is golden brown, add the anchovies too.
Also add the tomatoes, season with salt, pepper and oregano, cover with a lid and cook over low heat for 15-20 minutes, until the sauce is very tight.
At this point compose the dish: line a 24 cm mold with parchment paper, grease with a little oil, then create a layer with the potato slices, cover with the grated caciocavallo julienne (or cut into thin slices), then cover with the sauce, creating a uniform layer.
Finish with more grated provolone and a little breadcrumbs, then cook for 15-20 minutes in a preheated convection oven at 200 ° C.
The sfincione potatoes are ready: let them cool for at least 5 minutes before serving.
This recipe has already been read 270 times!