Cucina rustica potato casserole with cheese and mushrooms

Yield: 4 Servings

Measure 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 \N Onion; sliced
2 \N 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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