Potato soufflé casserole with mushrooms and onions

4 servings

70 minutes

Potato soufflé casserole with mushrooms and onions is a wonderful dish of Italian cuisine that combines airy tenderness with the rich aroma of forest mushrooms. Inspired by traditional recipes from northern Italy, where mushrooms and potatoes are often used in rustic gastronomy, this casserole impresses with its lightness. Potatoes transformed into a velvety soufflé with whipped cream acquire a refined taste, while sautéed shallots and aspen mushrooms add savory notes. The subtle aroma of nutmeg completes the picture, and baking under a golden crust of parmesan makes the dish truly unforgettable. Potato soufflé casserole is perfect as a standalone dish or as an elegant side to meat and fish, especially on cozy evenings with a glass of white wine.

Energy value per serving

• Calories: 329.5
• Proteins: 12.4g
• Fats: 19.7g
• Carbohydrates: 26.8g

Ingredients

• New potatoes: 5 pc
• Cream 35%: 100 ml
• Dried boletus mushrooms: 50 g
• Shallots: 5 head
• Ground nutmeg: 0.5 tsp
• Butter: 20 g
• Salt: to taste
• Vegetable oil: 10 ml
• Grated Parmesan cheese: 2 tbsp

Cooking steps

1. Wash the potatoes and boil them in salted water for 20 minutes without peeling. Cool, peel, cut into cubes, and place in a dry, heated pan. Over medium heat, mash the flesh with a spatula to remove excess moisture without letting it fry. Cool well and blend. Cool again.

   Required ingredients:

   • New potatoes: 5 piece
   • Salt:  to taste

2. In a deep bowl, whip cold cream with a whisk until stiff peaks form. Carefully, while continuing to whip, fold the cream into the potato mixture. Season with salt and mix until smooth.

   Required ingredients:

   • Cream 35%: 100 ml
   • Salt:  to taste

3. Soak the mushrooms in boiling water for 10-15 minutes, then drain the water and squeeze the mushrooms well. Slice the shallots into thin rings. Heat a pan, sauté the onions in a small amount of vegetable oil until golden, then add the mushrooms and nutmeg. Season with salt and fry until cooked.

   Required ingredients:

   • Dried boletus mushrooms: 50 g
   • Shallots: 5 head
   • Vegetable oil: 10 ml
   • Ground nutmeg: 0.5 teaspoon
   • Salt:  to taste

4. Thoroughly grease the walls of a fireproof ceramic dish with butter. Layer half of the potato mixture, then all the filling. Cover with the remaining potatoes. Sprinkle with Parmesan. Place in a preheated oven at 200 degrees and bake until a golden crust forms. This may take from half an hour to 50 minutes.

   Required ingredients:

   • Butter: 20 g
   • Grated Parmesan cheese: 2 tablespoons