Potato casserole with cheese and mushrooms

4 servings

Ingredients

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Directions

Potatoes are an important ingredient in rustic Italian cooking.

Recipes run the gamut from simple roasted potatoes with rosemary to a scalloped dish smothered in cream and flavored with porcini mushrooms. This vegetarian dish take its cue from the Tuscany region, noted for its olive oil, vinegars and wines. Serve with a crisp salad and grilled sausages. 2 large baking potatoes ¾ tsp salt 2 tbsp olive oil 2 cups sliced mushroom (about 8 oz) ½ cup freshly grated parmesan cheese 1 onion, sliced 2 cloves garlic, minced 1 tbsp chopped fresh parsley ½ tsp dried thyme ¼ tsp pepper 2 cups shredded mozzarella cheese Peel, and cut potatoes into thin slices. In bowl, toss potatoes gently with ½ tsp of the salt and half of the oil. In separate bowl, toss together mushroom, half of the parmesan, the onion, garlic, parsley, thyme, pepper and remaining salt. In 8 cup greased casserole dish, arrange one third of potatoes in slightly overlapping layer. Cover with half of the mushroom mixture, then one third of the mozzarella. REpeat layers. Arrange remaining potatoes over top.

Sprinkle with remaining mozzarella and parmesan. Drizzle with remaining oil. Bake in 400F oven for 40-45 minutes, or until tender.

Let stand for 10 minutes. Makes 4 servings. Per serving: About 390 calories, 20 gram protein, 25 gram fat, 23 gram carbohydrate, excellent source of calcium. Origin: Canadian Living, October 1994.

Shared by: Sharon Stevens, Sept/94.

Submitted By SHARON STEVENS On 09-29-94

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