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Author Notes: Growing up in northern Italy, fall was a magical time of the year of changing colors and delicious, rich foods. Although the Florida heat is still relentless, I decided to celebrate the first day of fall with a recipe my mom used to make when porcini were abundant and we were having roasted meat for dinner. This side dish is delicious and, unlike most gratins, doesn't have any cream in it. —kikster80
- 1 pound fresh porcini mushrooms
- 1 pound small potatoes
- 1/2 cup Parmesan cheese
- 1 tablespoon marjoram
- 1 tablespoon thyme
- 1/2 tablespoon parsley
- Olive oil
- Heat up a swirl of olive oil in a large pan, add mushrooms and herbs and season with salt and pepper to taste. Cook on medium heat until mushroom are tender. Coarsely chop, add cheese (reserve two tablespoons) and set aside.
- Using a mandolin slicer, slice potatoes to a potato chip like thinness. Grease an oven proof casserole and make a first layer of potatoes, slightly overlapping them. Season with salt and pepper. Cover potato layer with a layer of mushroom mixture.
- Continue alternating layers of potatoes and layers of mushroom, finish with a layer of potatoes. Sprinkle with remaining Parmesan cheese.
- Cook in 375F oven for about 30 minutes or until top is golden.
- This recipe was entered in the contest for Your Best Potato Gratin