This is my family's favorite scalloped potato recipe. However, as with other reviewers, the heat and/or timing is way off. Maybe I used too many potatoes and too many layers? I didn't like the two layer method so mine had 4 or 5 of very thinly sliced potatoes and added the Romano to the layers rather than on top. After three tries, I finally got it right with a temp of 375 covered for one hour, then uncovered for an additional 30-45 minutes. A little on the greasy side but that's ok with a nice beef dinner.

I gave this 4 stars only with my modifications, many of which came from other comments. First, I can't imagine how someone could make this dish with only 1 (14.5 oz) can of diced tomatoes. I used 1 (28 oz) can. To thicken, I used a whole 6 oz can of paste but you really only need 1/2 of that (3 oz). Double the garlic (at a minimum) and use 3 whole chicken breasts (purchased as 6 halves) cut into 1" strips. You only need 1 cup (or less) of flour for coating. Use olive oil instead of vegetable oil. Also add extra oregano and some dried basil. way too bland otherwise. Finally, I cooked on medium for 30 minutes and then simmered for 90 minutes. The meat was incredibly soft. With these changes, it's an excellent, 4 star meal and easy to make (I served over rigattoni).