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Potato and Mushroom Timballo (Dairy)
Welcome the cold season with a warming, decadent dish that elevates a simple food like potatoes to new culinary heights! Potatoes were introduced to Italy only at the end of the 16th century by the Spanish, who encountered them in the Americas: the Italian climate was perfect for their cultivation, and they quickly became a star ingredient (who doesn’t love Gnocchi?). Potatoes and mushrooms are a classic pairing, and one of the reasons why I love fall 
Ingredients
- 2 pounds potatoes (I use Yukon Gold)
- 1 tablespoon unsalted butter
- 1 pound fresh mushrooms, cleaned and sliced
- (optional) 1/3 cup dried porcini mushrooms
- 1/3 cup dry white wine
- 4 ounces fresh Italian* cheese (Montasio, Asiago, or Fontina) , chopped finely
- 1 1/2 cups heavy cream (if you worry about saturated fats, skip and just add 4-5 tablespoons of milk)
- 2 eggs
- 1/3 cup Grana Padano or Parmigiano Reggiano cheese, grated
- 1 tablespoon chopped thyme
- Salt and freshly ground black pepper
Directions
Serves 6-8
Preheat the oven to 400°.
Place the dried mushrooms (if using) in a small bowl and cover them with boiling water.
Set aside for 30 minutes.
Parboil the potatoes for 6 minutes. Peel the potatoes and slice them thinly, using a mandoline. Place them in a bowl filled with cold water until use.
In a skillet, heat 1 1/2 tablespoons of olive oil and garlic clove (slightly pressed).
Add the fresh mushrooms and the dried mushrooms (revived in hot water and well drained), add ¼ cup dry white wine and cook for about 5 to 10 minutes until tender and the liquid has evaporated. Season with the rhyme, salt and pepper.
In a bowl, combine the cheeses and eggs with the cream until smooth, and add salt and pepper to taste.
Grease a baking pan and line it with parchment paper.
Dust the bottom with some grated parmigiano cheese, then line the pan with potato slices, both the bottom and sides.
Layer about half the mushrooms over the potatoes, then layer cream cheese mixture, more potatoes, mushrooms, cheese, and end with the remaining potato.
Bake for about 50 minutes or until the potatoes are tender.
Unmold and serve hot (you can also serve in the baking pan: in this case, skip the parchment).
* If you can’t find Kosher Italian cheeses in your area, you can make this recipe with local artisanal cheeses. Choose something as natural as possible, flavorful and that melts easily.
https://dinnerinvenice.com/2011/11/21/potato-and-mushroom-timballo-dairy/
