Potato and Portobello Casserole

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By: Andrew Chase and Annabelle Waugh

Use a fragrant extra-virgin olive oil, as it provides much of the flavour in this layered casserole.

Ingredients

2-1/2 lbs portobello mushrooms (about 5); 3 tbsp (45 mL) extra-virgin olive oil (approx); 1 large onion, thinly sliced; 1/2 cup (125 mL) minced fresh flat-leaf parsley; 1/2 tsp (2 mL) each salt and pepper; 8 large Yukon Gold or russet potatoes, peeled (4 lb/2 kg)
Sauce:: 1/4 cup (60 mL) extra-virgin olive oil; 4 cloves garlic, minced; 1/2 cup (125 mL) minced fresh flat-leaf parsley; 1/3 cup (75 mL) all-purpose flour; 4 cups (1 mL) milk; 1-1/4 tsp (6 mL) salt; 1/2 tsp (2 mL) pepper; 1/4 tsp (1 mL) grated nutmeg

Preparation

Sauce: In saucepan, heat oil over medium heat; fry garlic and parsley until fragrant, about 30 seconds. Stir in flour and cook, stirring, for 1 minute. Slowly stir in milk; bring to boil, stirring constantly. Reduce heat and simmer, stirring, until consistency of whipping cream, about 6 minutes. Stir in salt, pepper and nutmeg. Cover surface directly with plastic wrap and set aside. (Make-ahead: Refrigerate for up to 2 days.)

Scrape dark brown gills from underside of mushroom caps and trim stems. Slice caps and stems thinly. In large skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; fry mushrooms, in batches and adding more oil if necessary, until browned, about 10 minutes. Transfer to bowl. In same pan, heat remaining oil. Return mushrooms to pan along with onion, parsley and half each of the salt and pepper; fry until golden, about 15 minutes. Let cool. (Make-ahead: Cover and refrigerate for up to 2 days.)

Using mandoline or sharp knife, slice potatoes thinly. Lay one-third of the potatoes, overlapping, in bottom of greased 13- x 9-inch (3 L) baking dish. Sprinkle with pinch each of the remaining salt and pepper. Top with half of the mushrooms, then half of the sauce. Repeat layering and top with remaining potatoes. Brush with remaining olive oil and sprinkle with remaining salt and pepper. Cover with foil; bake in centre of 375°F (190°C) oven for 1 hour. Uncover and bake until potatoes are tender and golden on top, 50 to 60 minutes.

Serving(s): 12 buffet servings

Nutritional Information
Per serving: about
Calories	246
Protein	8 g
Fat (total)	10 g
Sat. Fat	2 g
Carbohydrate	34 g
Fibre	3 g
Cholesterol	6 mg
Sodium	390 mg
Calcium	11 % RDI
Iron	14 % RDI
Vitamin A	6 % RDI
Vitamin C	43 % RDI
Folate	17 % RDI

Also in this menu:

An international buffet

Source

Homemakers Magazine: Dec./Jan. 2005

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