John Myers
Spicy Potato and Mushroom Casserole with Gorgonzola and Pesto Topping
The perfect spicy potato and mushroom casserole with gorgonzola and pesto topping recipe with a picture and simple step-by-step instructions.
- 800 g Jacket potatoes from the previous day
- 1 Onion red
- 4 Discs Breakfast bacon
- 2 Discs Gyros roast cold cuts or boiled ham, rest
- 0,5 Zucchini, rest
- 2 tbsp Vegetable oil
- 250 g Mushrooms brown
- 2 Mini orange peppers
- 0,5 Red chilli, rest
- Salt, colored pepper from the mill
- 40 g Herb butter
- 1 tbsp Italian herbs frozen
- 1 tbsp Freshly squeezed lemon juice
For the cast:
- 200 g Crème légère
- 100 ml Cremefine for cooking
- 3 tsp Homemade pesto red or ready-made product
- Salt, colored pepper from the mill
- 1 tsp Italian spice mix
- 1 tbsp Italian herbs frozen
- 70 g Gorgonzola crumbles
- Salt, colored pepper from the mill
also for gratinating:
- 30 g Gorgonzola
- 30 g Freshly grated Parmesan
To garnish:
- 1 size Diced vine tomatoes
- 3 tbsp Freshly cut basil into strips
- Peel the onion. Wash and clean the zucchini. Cut the onion, bacon, gyros and zucchini into cubes. Heat the oil in a pan and fry everything in it. Preheat the oven to 180 degrees (top and bottom heat).
- In the meantime, clean, halve and slice the mushrooms. Wash the paprika and chilli, cut in half, core and dice. Put everything in the pan and fry. Season with salt, pepper and lemon juice. Continue frying until the liquid has almost completely evaporated, then reduce the heat, add the herb butter and let it melt. Stir in the herbs and set the pan aside.
- For the topping, stir together the crème légère, cremefine, pesto, Gorgonzola and herbs. Season to taste with salt, pepper and Italian seasoning mixture. Peel off the potatoes and layer them in a baking dish, season with a little salt and pepper. Spread the vegetable mixture evenly on top and pour over the top. Sprinkle with the remaining Gorgonzola and Parmesan cheese. Bake in the oven for about 30-35 minutes until the casserole is nicely browned.
- Before serving, sprinkle with the diced tomatoes and basil. Bon Appetit.
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