Looking for a one-dish solution for dinner? Then my proposal today is perfect because this mushroom and potato casserole is a true one-pot meal, rich and flavorful. I don’t think it’s necessary to pair it with anything else; at least in my house, one hearty slice per person was enough to satisfy everyone. A typical autumn-winter recipe that I’m sure you’ll enjoy. One last thing… it’s not the quickest to prepare, but it’s not difficult at all.
Other casserole and flan recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Mushroom and Potato Casserole
- 1.5 lbs potatoes (weighed with the skin)
- 9 oz porcini mushrooms (weighed cleaned – fresh or frozen)
- 0.7 oz dried porcini mushrooms
- 1.4 oz grated Grana Padano (or Parmesan)
- 3 oz cooked ham (in a single slice)
- 2 eggs (medium)
- 1 clove garlic
- 1 sprig parsley
- nutmeg
- extra virgin olive oil
- salt
- black pepper
- breadcrumbs
- butter (for the baking dish)
Tools
- 1 Pot
- 1 Bowl
- 1 Potato masher
- 1 Pan
- 1 Mezzaluna
- 1 Spatula
- 1 Baking dish with a diameter of 10 inches
Preparation of the Mushroom and Potato Casserole
Wash the potatoes well, then boil them with the skin starting from cold salted water. It will take about 35 minutes, but the cooking time depends greatly on the size of your potatoes. Therefore, I recommend checking them starting at half an hour.
In the meantime, soak the dried mushrooms in warm water for at least 15 minutes, then rinse them under running water and chop them coarsely. I used a mezzaluna.
Cut the fresh porcini mushrooms into pieces. I used frozen sliced porcini mushrooms. I just left them at room temperature for a few minutes to make them easy to cut.
Cut the slice of cooked ham into pieces and finely chop them with a mixer.
In a pan, heat a few tablespoons of oil and sauté a mixture of parsley and garlic. Let it sizzle for a few moments, then add the fresh and dried mushrooms. Cook everything over a gentle flame for about ten minutes, stirring occasionally. Once cooked, salt them to taste and set aside.
Once the potatoes are cooked, mash them with a potato masher, collecting the puree in a large bowl (it won’t be necessary to remove the skin as it will remain in the tool). Add a generous pinch of salt and give it a stir.
Then add the mushrooms and incorporate them into the potatoes.
Now add the chopped cooked ham, eggs, 0.7 oz of grated cheese, a pinch of salt, a grind of black pepper, and a grating of nutmeg and mix everything perfectly. If the mixture is too soft, add some breadcrumbs (I used about 0.4/0.5 oz).
At this point, pour the mixture into a 10-inch diameter cake pan previously greased with butter and sprinkled with breadcrumbs and level it with a spatula. Finally, sprinkle the surface with the remaining grated cheese (0.7 oz).
Bake the mushroom and potato casserole in a preheated static oven at 356°F for 35 minutes, then switch to grill function and continue cooking for another 5 minutes or until the surface is golden brown.
Remove from the oven and let it cool slightly before serving directly from the baking dish. Enjoy! Paola
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