Italian Potato, Mushroom, and Goat Cheese Casserole
⏳ Time
35 minutes
🥕 Ingredients
12
🍽️ Servings
8
Description
Italian Potato, Mushroom, and Goat Cheese Casserole
Ingredients
- Pancetta - 6 oz
- Butter - 2 tablespoons
- Porcini Mushrooms - 17.6 oz
- Minced garlic - 1 tablespoon
- Wheat Flour - 2 tablespoons
- Milk - 8 fl oz
- Cream (40%) - 8 fl oz
- Goat cheese - 10.6 oz
- Salt - 1¾ teaspoons
- Grated Pecorino Pepato Cheese - 1.8 oz
- Ground Black Pepper - ½ teaspoon
- New Potatoes - 2 lbs
Step by Step guide
Step 1
Preheat the oven to 374°F. Grease a baking dish with butter.
Step 2
In a well-heated skillet, fry the finely chopped pancetta until golden brown. Transfer to a paper towel.
Step 3
In the skillet, melt the butter and add the thinly sliced mushrooms. Sauté until browned for about 10 minutes. Then add the garlic and flour, mixing well.
Step 4
Slowly add 240-480 ml of milk and cream. Cook over medium heat for about 5 minutes, stirring until the sauce thickens slightly. Add half of the goat cheese, 75 g of parmesan, salt, and pepper. Stir for about a minute until the goat cheese melts, then remove from heat.
Step 5
Peel the potatoes and slice them into thin rounds. Transfer to a bowl and pour the mushroom sauce over them, adding the pancetta, reserving 1 tablespoon for topping. Gently mix and transfer to the prepared dish.
Step 6
Top with the remaining goat cheese and sprinkle with pancetta and the remaining parmesan.
Step 7
Cover with a lid or foil and bake for 45 minutes. Uncover and bake for another 30 minutes until the potatoes are tender.
Step 8
Remove from the oven and let sit for 15 minutes.
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