Summary

Ingredients

• 400 g porcini mushrooms, fresh or 40 dried
• possibly water for soaking
• 800 g potato (s)
• 1 clove garlic
• 6 basil leaves
• 0.5 ½ bunch parsley
• 30 g parmesan or pecorino cheese
• 4 tablespoon breadcrumbs
• 6 tablespoon extra virgin olive oil, cold-pressed

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Instructions

1. Soak the dried porcini mushrooms in a little water for 30 minutes. Then remove and save the soaking water. Clean fresh porcini mushrooms and cut into thin slices.
2. Peel 800 g potatoes and cut into slices approx. 3 mm thick. Finely grate 30 g of parmesan. Chop 1 clove of garlic, 6 basil leaves and 1/2 bunch of parsley and place in a bowl with 4 tablespoons of breadcrumbs, the parmesan and 4 tablespoons of olive oil. Salt and pepper and mix well.
3. Preheat the oven to 180 ° C (top / bottom heat). Spread an ovenproof dish with a lid (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 and a layer of breadcrumbs. Layer more layers of potatoes, porcini mushrooms and breadcrumbs on top until all the ingredients are used up. Finish with a layer of breadcrumbs.
4. Drizzle with oil or the soaking liquid from the mushrooms as desired. Cover and bake in the oven at 180 ° C for 1 hour. Remove the lid after 45 minutes.