Potato and porcini mushroom tartlets

Ingredients for 6 servings:

• 6 m.-sized potatoes, waxy,
• 500 g porcini mushrooms, cleaned
• 3 garlic cloves, squeezed
• 6 sprigs of thyme
• 120 ml extra virgin olive oil
• 80 g butter
• 150 g Parmesan, grated
• Salt and pepper, black from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

A great side dish for, for example, Bistecca Fiorentina. Can also be served as an appetizer.

Peel the potatoes, cut into 2 cm thick slices, and boil gently in salted water for about 10 minutes. Drain and set aside. Cut the cleaned porcini mushrooms into 1.5 cm thick slices and sauté them with 3 sprigs of thyme in the heated olive oil and butter mixture. When the mushrooms are lightly browned, season with fresh black pepper and salt and remove from the heat. Preheat the oven to 180°C (fan). Line 6 soufflé dishes alternately with potato slices, Parmesan cheese, and mushroom slices and sprinkle with thyme leaves. Repeat the process, finishing with a layer of potatoes and Parmesan cheese. Drizzle the remaining olive oil and butter mixture over the top and bake the tartlets on the middle rack for 12-15 minutes. French tarragon works well instead of thyme.