Layered Potatoes and Mushrooms with Two Cheeses

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Fresh ricotta has a bland taste that comes into its own cooked in conjunction with more defined flavours.


  • 1 lb (450 g) potatoes, cleaned and very thinly sliced
  • 2 oz (50 g) butter
  • 8 oz (225 g) mushrooms, sliced
  • 2 cloves garlic, chopped
  • 6 oz (175 g) ricotta cheese
  • 3 oz (75 g) Parmesan cheese, grated
  • Sea salt and freshly ground black pepper


    Reserve the potatoes in cold salted water. Melt the butter and sauté the mushrooms with the garlic until just turning colour. Do not overcook. Drain the mushrooms, reserving the liquid.

    With a fork, mash the two cheeses together. Drain the potatoes and dry them well.

    Butter a 9-inch pie dish and put a layer of potatoes at the bottom, then half the mushrooms. Spoon over some of the mushroom liquid and then spread the cheese mixture on top. Follow with another layer of mushrooms and lastly the potatoes. Season as you go and finish by pouring any remains of the mushroom liquid over the whole.

    Cover with wet greaseproof paper and bake at gas mark 7/425°F/220°C for 45 minutes.