Potato and mushroom gratin from The Italian Vegetable Cookbook: 200 Favorite Recipes for Antipasti, Soups, Pasta, Main Dishes, and Desserts by Michele Scicolone

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on July 20, 2015

    p. 244 – It’s such a treat to be spoiled for choice at the Farmer’s markets and when I realized the funghi guy had returned to our market I was unable to resist the temptation to load up on a variety of mushrooms. This dish appealed in its simplicity and because I had some heavy cream in the fridge that needed using up. I used the thin setting on my mandoline so my potatoes weren’t as thick as MS instructed & this dish was ready after 30 mins in the oven. I’d definitely go with the thinner potatoes again. I cooked the mushrooms earlier in the day so this really did seem to come together in no time. I think it would make a great company dish for that reason. I added a little grated mozzarella between layers in add’n to the Parmesan. This was rich but not too heavy & I’ll definitely make it again. Actually this book has a lot of really delicious looking recipes; I’ll have to take a closer look at it. Photo here: http://chowhound.chow.com/topics/1019558?commentId=9648409#9648409

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