Porcini Mushroom Scalloped Potatoes

PORCINI MUSHROOM POTATOES

Porcini Scalloped Potatoes Photo: supplied

Serves 4-6
20g Gigante dried porcini mushrooms
500 ml cream/milk mix
6 large agria potatoes, peeled
100g Pedrazzoli pancetta stagionata, cubed
2-3 tbsp Romulo capers in brine
Salt and pepper

Heat the oven to 190C.

Rinse the porcini in water then put into milk/cream mixture (ratio depends on how rich you want the end result to be), and heat to a simmer in the microwave or in a pot. This infuses the cream with the flavour more effectively. Leave for at least 20 minutes. You can leave it for hours.

Slice the potatoes thinly into ovals and layer in an ovenproof dish, starting with the scalloped potatoes and interspersing the pancetta, caper and porcini (taking them out of the infused mixture), seasoning each layer with salt and pepper as you go. Then drizzle with the cream/milk mixture.

Cover with tinfoil and bake for around 1 1/2 hours, then uncover and cook for another half hour - turning the heat up if you want a crispier finish.

Serve with meat and greens.