Italy | Vegetables | Mushrooms | Potatoes | Fall | Winter

Teglia di Patate e Funghi

(Italian gratinéed potatoes & mushrooms)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Porcini mushrooms dried 1 cup
Milk hot 1 1/2 cups
 
Olive oil 1/4 cup
Onions thinly sliced 2 each
Salt & pepper to taste
 
Potatoes peeled, thinly sliced 2 lbs
Parmesan cheese grated 1 cup
Salt & pepper to taste

METHOD

Basic Steps:  Soak → Sauté → Layer → Bake
  1. Preheat oven to 350°. Soak the porcini in hot milk for 15-20 minutes to rehydrate. Drain, reserving the milk, and squeeze dry.
  2. Heat the oil in a skillet over medium heat. Add the onions and sauté till wilted and translucent. Stir in the mushrooms and salt and pepper. Heat through 1-2 more minutes. Remove from heat.
  3. Oil or butter a 2-quart casserole dish. Layer in 1/3 of the potatoes. Cover with 1/3 of the mushroom mixture, then 1/3 of the Parmesan. Sprinkle with salt and pepper. Repeat twice more with remaining 2/3 of ingredients. Press down on top of dish to compress.
  4. Pour reserved milk over all. Bake, covered, 30 minutes. Remove cover and bake another 10-30 minutes till top is browned and potatoes are cooked through.
  5. Remove from oven and let rest 15-20 minutes. Serve as a first course.

VARIATIONS

  • Different varieties of fresh or dried mushrooms can be substituted for the porcini.
  • Eliminate the Parmesan if you want, or substitute grated Swiss cheese.
  • Add a few cloves of minced garlic with the onions.
  • Some recipes substitute white wine for the milk.

NOTES

  • From the northern coastal region of Liguria.