Italian potato casserole with porcini mushrooms

Ingredients for 2 servings:

• 40 g porcini mushrooms, dried
• 2 tbsp olive oil
• 1 onion(s)
• 250 g potatoes
• 25 g Parmesan, grated
• ¼ liter of milk
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Alternatively, you can also use mushrooms or artichokes

Soak the dried porcini mushrooms in water for about 1 hour, drain (no need for water), and simmer in a saucepan with 1 tablespoon of oil over low heat. Heat the remaining oil in another saucepan over low heat, finely chop the onion, add it, and cook with the lid on until softened. Season. Preheat oven to 180°C (350°F). Layer peeled and sliced ​​potatoes, onions, and mushrooms alternately in an oiled baking dish, sprinkle each layer with Parmesan cheese, salt, and pepper. Finally, pour milk over the mushrooms and bake in the oven until all the liquid has been absorbed and a golden crust has formed – about 50-60 minutes.