Boil the potatoes and drain when they are still compact, then let them chill.
Meanwhile, prepare the sauce: pour the rustic tomato sauce in a pan and heat over a low heat adding garlic, oil, and seasoning with oregano, capers, anchovies and olives. Simmer for 20 minutes, stirring now and then and checking if it dries too much. Add salt, black pepper and the Trevalli UHT cooking cream.
Clean the potatoes and cut them in rounds of a 4-5 mm width.
Oil an oven pan, so level a small part of the sauce on its ground. Place on this thin layer of sauce the needed quantity of potatoes slices as to cover the sauce, pour sauce again and potatoes. Dust with cheese and continue to layer in this order completing with sauce and grated cheese at the top. Garnish with some olives and bake at 180° for 30 minutes.
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