Potato-Artichoke Tian With Mushrooms And Green Garlic

By á-170456

Ingredients

• 4 ounces fresh morels or 8 ounces
• other wild mushrooms stemmed, sliced thin
• 8 fresh artichoke hearts quartered, and thinly sliced
• 2 bulbs green garlic, white part and some green coarsely chopped
• 1 tablespoon chopped fresh thyme
• 1 teaspoon coarse sea salt
• Freshly-ground black pepper to taste
• 3 tablespoons olive oil plus
• extra for pan
• 2 pounds baby potatoes (Yukon Gold or others) scrubbed, and thinly sliced
• 1/2 cup rich chicken stock
• 1/4 cup fine dry bread crumbs
• 1/2 cup grated Comté cheese

Details

Servings 8

Preparation

Step 1

Combine the morels, artichoke hearts, green garlic, thyme, salt and pepper in a large mixing bowl. Pour the oil over and toss until well coated.

Lightly oil a shallow baking dish large enough to hold all the vegetables. Arrange a layer of potato slices over the bottom. Spoon the artichoke-mushroom mixture evenly over the potato slices. Cover with the remaining potatoes. Pour the chicken stock over the vegetables and tilt to disperse evenly. Cover the baking dish with foil and bake in a 400 degree oven 35 to 45 minutes, until the potatoes are easily pierced with a skewer or knife.

Combine the bread crumbs and cheese and distribute evenly over the top of the tian. Return to the oven and bake, uncovered, 15 minutes, until crisp.

This recipe yields 8 to 10 servings.

Each of 10 servings: 167 calories; 5 grams protein; 24 grams carbohydrates; 3 grams fiber; 6 grams fat; 2 grams saturated fat; 6 mg. cholesterol; 387 mg. sodium.

by Regina Schrambling, Special to The Times