ROASTED POTATOES AND MUSHROOMS WITH MELTED TALEGGIO CHEESE

By á-2052

Ingredients

• 8 OZ ASSORTED MUSHROOMS, THINLY SLICED
• 3 T OLIVE OIL
• COARSE SALT AND FRESHLY GROUND PEPPER
• 1/4 C LOOSELY PACKED FRESH SAGE, COARSELY CHOPPED
• 4 GARLIC CLOVES, HALVED LENGTHWISE
• 2 POUNDS SMALL FINGERLING POTATOES, SCRUBBED AND SLICED 1/4 INCH THICK.
• 6 OZ TALEGGIO CHEESE (RIND REMOVED) SLICED

Details

Servings 6

Preparation

Step 1

PREHEAT OVEN TO 400

TOSS MUSHROOMS WITH 4 tsp OIL AND
1/2 tsp SALT
SEASON WITH PEPPER
TOSS WITH SAGE AND GARLIC

SPREAD ON A RIMMED BAKING SHEET AND ROAST UNTIL MUSHROOMS ARE GOLDEN BROWN AND TENDER (ABOUT 15 MINUTES)

TOSS POTATOES WITH REMAINING 5 tsp OIL AND 3/4 tsp SALT. SEASON WITH PEPPER.

DIVIDE POTATOES BETWEEN 2 RIMMED BAKING SHEETS, SPREADING IN AN EVEN LAYER.

ROAST, ROTATING PANS HALFWAY THROUGH (TOSSING IF BROWNING TOO QUICKLY) UNTIL DARK GOLDEN BROWN AND CRISP, 35 TO 40 MINUTES

PREHEAT BROILER WITH RACK 6 INCHES FROM HEAT SOURCE. TOSS TOGETHER MUSHROOMS AND POTATOES, AND DIVIDE EVENLY BETWEEN TWO 5 X 7 INCH OVAL BAKING DISHES.

TOP WITH CHEESE AND BROIL UNTIL CHEESE MELTS AND IS A PALE GOLDEN, ABOUT 2 TO 3 MINUTES.