INGREDIENTS:
- 400 g Porcini Mushrooms,
- 150 g Toma Piemontese Cheese DOP
- 1 kg potatoes,
- 1 garlic clove,
- 1 bunch of thyme,
- 1 cup bechamel sauce,
- extra-virgin olive oil,
- salt pepper.
PREPARATION:
FOR 4 SERVINGS:
Peel, wash and slice the potatoes; balch them for 5 minutes and drain them. Accurately clean the Porcini mushrooms, remove the hardest part of the stem, brush them softly, clean them with a wet cloth to remove any dirt particles and finally slice them. Peel and cut the garlic into two halves; rub it on the bottom and side walls of a bakingtin. Grease it with some oil and create alternate layers of potatoes and Porcini mushrooms. Add salt and pepper, some thyme leaves, some bechamel sauce and a few pieces of Toma Piemontese DOP on each layer. Place the bakingtin in the oven at 190° C and cook for 20 minutes. Finally switch on the grill and cook au gratin for 5 minutes before serving.
Buon Appetito From Alfredo
