Here's a gourmet homemade dish that the whole family will love, courtesy of Potatopia founder Allen Dikker. The Manhattan restaurant's entire menu is dedicated to potatoes. They use vegetables, fine cheeses and creative sauces to keep things interesting, and their Layered Mashed Potato & Mushroom Casserole is an exceptionally big hit with kids. Here's the recipe so you can make it at home for your family.
For the breadcrumbs: 1/4 piece of French baguette 4 tablespoons of shredded pecorino romano cheese
1. Cut up the baguette and put through a food processor.
2. While the bread is being processed, add the cheese until thinly chopped.
3. Set aside.
For the mushrooms: 20 oz. Bella mushrooms 1 cup white onion 1/4 cup minced fresh garlic 1/4 cup red cooking wine (cooking will tame the alcohol) 1/4 cup heavy or light cream 2 cups shredded Gruyere cheese
1. Mince the mushrooms, fresh garlic and white onion.
2. In a frying pan, drizzle with oil and add the onion, then garlic and a pinch of salt, and stir. Let the mixture brown about 5 minutes.
3. Add the chopped mushrooms and keep stirring about 5 minutes.
4. Add the red cooking wine and cook until the mushroom is reduced and taste, looking for no remaining acidic flavor.
5. Add the cream, continuing to stir until small bubbles form, about 3 minutes.
6. Add the cheese and stir until when you pull out your spoon, the cheese pulls a bit.
7. Season with pepper to taste.
For the mashed potatoes: 2 pounds baking potatoes, peeled and quartered 1 cup milk 2 tablespoons butter
For the casserole: 1. Preheat oven to 400 degrees.
2. In a 12-inch oval baking dish add an even layer of the leftover mashed potatoes along the bottom.
3. Next spread the mushroom base.
4. Continue layering until both are used.
5. Spread a thin even layer of the breadcrumb mixture on top.
6. Put casserole into oven and bake for 7 minutes.
7. Then turn oven to broil setting and watch for a quick browning, being careful not to burn it.
8. Remove from oven and sprinkle with fresh scallions or chives.