Potato and potato and mushrooms with scamorza without béchamel, and no pre-cooking, made with very thin potatoes and champignon mushrooms. Very simple to make and very tasty, this recipe can be classified as a main dish, ideal for regular evenings or special occasions.
To make this tempting mille-feuille, you can slice the potatoes even with a mandoline (among the recommended tools for the recipe you will find one chosen by me on Amazon #adv).
I cut them with a knife, very thinly, still getting large potatoes, easy to handle.
Below you will find some other ideas for making delicious savory mille-feuilles
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.4 lbs potatoes (weight of peeled potatoes)
- 5.3 oz champignon mushrooms
- to taste extra virgin olive oil
- to taste cheese (grated)
- 7 oz scamorza (sliced, smoked and mild)
- to taste fine salt
Tools
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Baking dish
- 1 Tea towel
Steps
To make the Potato and Mushroom Mille-feuille with Scamorza without Béchamel, first wash and dry the peeled potatoes well.
Slice them very thinly with a mandoline or a knife and let them rest for at least 15 minutes in a bowl with a little fine salt.
Clean the surface of the mushrooms with a tea towel or a damp cloth and remove the stem with the root.
Slice them very finely as well.
Drizzle the bottom of the baking dish with a little oil to cover the entire base and start assembling the mille-feuille.
Place the first layer of potatoes on the base, trying to overlap them slightly.
Lightly salt.
Drizzle with a little oil.
Cover with some slices of cut mushrooms.
Add a drizzle of oil and continue to layer by adding the sliced scamorza.
Sprinkle with grated cheese and continue to assemble all the layers in the same order and with the same ingredients until all are used.
Bake in a fan-assisted oven preheated to 375°F for 45-50 minutes, ensuring the potatoes are well cooked; if necessary, continue cooking for another 10 minutes lowering the oven to 355°F.
Slice before serving after letting it cool slightly.
