Potato Casserole with Cheese and Mushrooms

From the rustic cooking of Tuscany comes this deeply satisfying potato casserole. Add grilled Italian sausages to the menu, if you like — or serve as is with a crisp salad for a vegetarian supper.

Photo by Heather S.

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 2

    large baking potatoes

  • 3/4

    tsp. salt

  • 2

    tbsp. olive oil

  • 2

    cups sliced mushrooms

  • 1/2

    cup freshly grated Parmesan cheese

  • 1

    onion, sliced

  • 2

    cloves garlic, minced

  • 1

    tbsp. chopped fresh parsley

  • 1/2

    tsp. dried thyme

  • 1/4

    tsp. pepper

  • 2

    cups shredded mozzarella

Directions

Peel and cut potatoes into thin slices. In bowl, toss potatoes gently with 1/2 tsp (2 mL) 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 (2 L) greased casserole, arrange one-third of the potatoes in slightly overlapping layer; cover with half of the mushroom mixture, then one-third of the mozzarella. Repeat layers. Arrange remaining potatoes over top; sprinkle with remaining mozzarella and Parmesan cheeses. Drizzle with remaining oil. Bake in 400°F (200°C) oven for 40 to 45 minutes or until tender. Let stand for 10.

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