Teglia di Patate e Funghi
(Italian gratinéed potatoes and mushrooms)
This rich and comforting potato gratin comes from the northern coastal region of Liguria. Serve it with a simple roast and side vegetable for a satisfying Sunday supper.
4-6 servings
- Dried porcini mushrooms -- 1 cup
- Hot milk -- 1 1/2 cups
- Olive oil -- 1/4 cup
- Onions, thinly sliced -- 2
- Salt and pepper -- to taste
- Potatoes, peeled and thinly sliced -- 2 pounds
- Parmesan cheese, grated -- 1 cup
- Salt and pepper -- to taste
Method
- Preheat oven to 350°F. Soak the porcini in hot milk for 15-20 minutes. Drain, reserving the milk, and squeeze the mushrooms dry.
- Heat the oil in a skillet over medium flame. Add the onions and sauté until wilted and translucent. Stir in the soaked mushrooms, salt and pepper. Sauté for 1-2 more minutes, then remove from heat.
- Oil or butter a 2-quart casserole dish. Layer 1/3 of the potatoes over the bottom of the dish. Cover with 1/2 of the mushroom mixture, then 1/2 of the Parmesan. Season with salt and pepper. Repeat with another layer of potatoes, a layer of mushrooms and cheese and finish with a final layer of potatoes. Press down on the top of dish to compress.
- Pour the reserved milk over the potatoes, cover the dish and bake for 30 minutes. Remove the cover and bake for another 20-30 minutes, or until the top is browned and the potatoes are cooked through.
- Remove from oven and let rest 15-20 minutes before serving.
Variations
- Any type of potato can be used for this dish. Boiling potatoes will be firmer and hold their shape better. Baking potatoes will tend to melt together for a creamier final product. Try using both mixed together!
- Different varieties of fresh or dried mushrooms can be substituted for the porcini.
- The Parmesan can be substituted with grated Swiss cheese or left out altogether if you like.
- Add a few cloves of minced garlic with the onions.
- Some recipes substitute white wine for the milk.
