World Cuisine

Layered Potatoes and Mushrooms

cook 30 mins
  • butter, for greasing
  • 600 g (1 1/4 lb) potatoes, peeled and thinly sliced
  • 300 g (10 oz) chestnut or porcini mushrooms, thinly sliced
  • 1 large onion, thinly sliced
  • 125 ml (4 fl oz) olive oil
  • 3 tablespoons chopped parsley
  • 50 g (2 oz) breadcrumbs
  • 50 g (2 oz) Parmesan cheese, grated
  • salt and pepper
  • Grease an ovenproof dish or roasting tin. Blanch the potatoes in a saucepan of boiling water for 2–3 minutes and then drain.
  • Layer the potatoes, mushrooms and onion in the greased ovenproof dish, drizzling each layer with olive oil and sprinkling with chopped parsley.
  • Season well and sprinkle over the breadcrumbs and Parmesan. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 22 minutes, until the potato is completely cooked and the topping is golden.
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