Porcini Gratinati alla Toma Piemontese DOP

Porcini Gratinati alla Toma Piemontese  DOP


400 g Porcini Mushrooms,

150 g Toma Piemontese Cheese DOP

1 kg potatoes,

1 garlic clove,

1 bunch of thyme,

1 cup bechamel sauce,

extra-virgin olive oil,

salt pepper.


Peel, wash and slice the potatoes; balch them for 5 minutes and drain them. Accurately clean the Porcini mushrooms, remove the hardest part of the stem, brush them softly, clean them with a wet cloth to remove any dirt particles and finally slice them. Peel and cut the garlic into two halves; rub it on the bottom and side walls of a bakingtin. Grease it with some oil and create alternate layers of potatoes and Porcini mushrooms. Add salt and pepper, some thyme leaves, some bechamel sauce and a few pieces of Toma Piemontese DOP on each layer. Place the bakingtin in the oven at 190° C and cook for 20 minutes. Finally switch on the grill and cook au gratin for 5 minutes before serving.

Buon Appetito From Alfredo