Title: Cucina Rustica: Potato Casserole with Cheese and Mushroom
Categories: Vegetable Casserole Italian
Yield: 4 Servings

2	lg	Baking potatoes
3/4	ts	Salt
2	tb	Olive oil
2	c	Mushrooms, sliced [=8 oz]
1/2	c	Parmesan, freshly grated
1		Onion, sliced
2		Garlic cloves, minced
1	tb	Fresh parsley, chopped
1/2	ts	Dried thyme
1/4	ts	Pepper
2	c	Mozzarella, shredded

Tuscany Region style recipe.

Peel and cut potatoes into thin slices. In bowl, toss potatoes gently with 1/2 ts of the salt and half of the oil.

In separate bowl, toss together mushrooms, half of the Parmesan, the onion, garlic, parsley, thyme, pepper and remaining salt.

In 8-cup greased casserole dish, arrange one-third of potatoes in slightly overlapping layer; cover with half of the mushroom mixture, then one-third of the mozzarella. Repeat layers. Arrange remaining potatoes over top; sprinkle with remaining mozzarella and Parmesan.

Drizzle with remaining oil. Bake in 400F 200C oven for 40-45 minutes or until tender. Let stand for 10 minutes.

4 servings for $5.40CDN [Oct 94]

Per serving: about 390 calories, 20 g protein, 25 g fat, 23 g carbohydrate excellent source calcium.

Serve with crisp salad and grilled sausages.

Source: Canadian Living magazine Oct 94 Presented in article by Daphna Rabinovitch: "Italian Country Cooking" Recipes developed by Canadian Living Test Kitchen

[-=PAM=-] PA_Meadows@msn.com

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