astray recipes: Cucina rustica: potato casserole with cheese

Categories: Vegetables; Casseroles; Italian
Yield: 4 Servings

Measure	Ingredient
2 larges	Baking potatoes
¾ teaspoon	Salt
2 tablespoons	Olive oil
2 cups	Mushrooms, sliced [=8 oz]
½ cup	Parmesan, freshly grated
1	Onion, sliced
2	Garlic cloves, minced
1 tablespoon	Fresh parsley, chopped
½ teaspoon	Dried thyme
¼ teaspoon	Pepper
2 cups	Mozzarella, shredded

Tuscany Region style recipe.

Peel and cut potatoes into thin slices. In bowl, toss potatoes gently with ½ ts of the salt and half of the oil.

In separate bowl, toss together mushrooms, 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 200C oven for 40-45 minutes or until tender. Let stand for 10 minutes.

4 servings for $5.40CDN [Oct 94] Per serving: about 390 calories, 20 g protein, 25 g fat, 23 g carbohydrate excellent source calcium.

Serve with crisp salad and grilled sausages.

Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen

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cucina rustica: potato casserole with cheese