Potato casserole with porcini mushrooms

Ingredients for 4 servings:

• 400 g porcini mushrooms, fresh or 40 g dried
• possibly water for soaking
• 800 g potatoes
• 1 clove(s) garlic
• 6 basil leaves
• ½ bunch parsley
• 30 g Parmesan or Pecorino
• 4 tbsp breadcrumbs
• 6 tbsp extra virgin olive oil, cold squeezed

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Potatoes and mushrooms in tortilla

Soak dried porcini mushrooms in a little water for 30 minutes. Then remove them and reserve the soaking water. Clean fresh porcini mushrooms and slice them thinly. Peel 800g of potatoes and slice them into approximately 3mm thick slices. Finely grate 30g of Parmesan cheese. Finely chop 1 garlic clove, 6 basil leaves, and 1/2 bunch of parsley. Place them in a bowl with 4 tablespoons of breadcrumbs, the Parmesan cheese, and 4 tablespoons of olive oil. Season with salt and pepper and mix well. Preheat the oven to 180°C (top/bottom heat). Grease a covered ovenproof dish (approx. 20 x 20 cm) with 2 tablespoons of olive oil. Cover the bottom with a layer of potato slices, salt, and pepper. Spread a layer of porcini mushrooms on top, followed by a layer of breadcrumb mixture. Continue layering potatoes, porcini mushrooms, and breadcrumbs until all the ingredients are used up. Finish with a layer of breadcrumbs. Drizzle with oil or the mushroom soaking liquid, if desired. Cover and bake in the oven at 180°C for 1 hour. Remove the lid after 45 minutes.