Teglia di Patate e Funghi
(Italian gratineed potatoes and mushrooms)
Image by pixabay
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 to 6 servings
Ingredients
- 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 to 20 minutes. Drain, reserving the milk, and squeeze the mushrooms dry.
- Heat the oil in a skillet over medium flame. Add the onions and saute until wilted and translucent. Stir in the soaked mushrooms, salt and pepper. Saute for 1 to 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 to 30 minutes, or until the top is browned and the potatoes are cooked through.
- Remove from oven and let rest 15 to 20 minutes before serving.
Teglia di Patate 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.
