Potato and Mushroom Charlotte

Author

Unknown

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Recipe

Measurements	Ingredients
4 oz	Fresh Shitakee Mushrooms, Chopped
4 oz	Chanterelle Mushrooms
4 oz	Oyster Mushrooms
1 Tbsp	Chopped Chives
	Salt
	Pepper
3 cups	Russet Potatoes, 1/8” thick, peeled
6 Tbsp	Parmesan Cheese, grated
2 tsp	Olive Oil
	Butter

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Instructions

1. (For the Mushroom Mix):
   • Melt butter in a pan, then add a little flour to create a roux.
   • Add all the mushrooms and cook until tender.
   • Season with salt, pepper, and chives.
2. (For the Potatoes):
   • Blanch potatoes in a bowl, then drain.
   • Mix with 2 tsp of Parmesan cheese and 2 tsp of olive oil.
   • Dry on towels.
3. (Assembly):
   • Use a Charlotte mold or a springform pan.
   • In 8 total layers, layer ingredients as follows:
     • Cover the bottom of the dish with a medium layer of the potato mixture.
     • Add the mushroom mixture on top of the potatoes.
     • Add 2 Tbsp of Parmesan cheese on top of the mushroom mixture.
     • Continue layering, ending with potatoes.
     • Drizzle with olive oil on the top.
4. (Baking):
   • Bake at 400°F until golden brown.
   • Press down with a spatula while baking.
   • Test for doneness - a small knife should pierce the layers easily.

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