400 grams potato, sliced thickly and cooked until just tender
200 grams Fontina cheese, grated
fresh parsley leaves, finely chopped
Instructions
Make tomato sauce-
Heat a little olive oil in a deep saucepan over a low heat and add
the onion and garlic - cook gently until the onions have softened
and have started to colour. Add the tomatoes and continue to cook
for about 25 minutes or until the sauce has thickened and the
flavours have concentrated. Taste and season with salt and pepper.
Cook the mushrooms-
Heat a little oil in a skillet over a medium heat and when heated
add the sliced mushrooms and garlic. Cook until the mushrooms
have browned and have released some of their excess liquid. Add
the thyme leaves before removing from the heat.
Assemble the dish-
Place a little of the tomato sauce on the base of a baking dish.
Cover with a layer of potato slices and then top with a little more
of the tomato sauce, some chopped parlsey followed by the
mushroom slices. Scatter over a little grated fontina then repeat
the sequence until all the ingredients have used - finish with a
potato layer that has been covered with a little tomato sauce,
parsley and finally grated fontina.
Bake in a preheated 180 C/350 F oven until heated through and
the cheese is golden brown, about 20-30 minutes.
Originally Submitted
1/5/2013
0 Out of 5 from
0 reviews
You can add this Potato and Mushroom Bake recipe to your own private DesktopCookbook.