Cucina rustica potato casserole with cheese and mushrooms
4 Servings
Quantity | Ingredient | |
---|---|---|
2 | larges | Baking potatoes |
¾ | teaspoon | Salt |
2 | tablespoons | Olive oil |
2 | cups | Mushrooms; sliced [=8 oz] |
½ | cup | Grated fresh Parmesan cheese |
1 | Onion; sliced | |
2 | Garlic cloves; minced | |
1 | tablespoon | Fresh parsley; chopped |
½ | teaspoon | Dried thyme |
¼ | teaspoon | Pepper |
2 | cups | Shredded mozzarella cheese |
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 ⅓ 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.
Per serving: 349 Calories; 24g Fat (61% calories from fat); 19g Protein; 16g Carbohydrate; 59mg Cholesterol; 964mg Sodium Serving Ideas : Serve with green salad and grilled sausages.
NOTES : Tuscany Region Recipe
Recipe by: Canadian Living - 10/94 Posted to TNT Recipes Digest by Betsy Burtis <ebburtis@...> on Feb 25, 98
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