Italian style casserole of new potatoes, mushrooms and goat cheese

8 servings

35 minutes

This exquisite casserole embodies the spirit of Italian cuisine, combining the tenderness of young potatoes, the aroma of forest mushrooms, and the rich flavor of goat cheese. The dish draws inspiration from Tuscan rural traditions where simple ingredients transform into gastronomic masterpieces. Caramelized pancetta adds a savory touch, while a creamy sauce with hints of garlic and parmesan envelops each piece of tender casserole. This dish is perfect for a family dinner or a cozy evening with a glass of white wine. The combination of textures—the softness of potatoes, the silkiness of cheese, and the light crunchiness of pancetta—makes the casserole unique. Serve it with herbs and fresh bread while enjoying the rich, warming flavor that transports you straight to sunny Italy.

Energy value per serving

• Calories: 524
• Proteins: 21.7g
• Fats: 38.5g
• Carbohydrates: 24.4g

Ingredients

• Pancetta: 170 g
• Butter: 2 tbsp
• Portobello mushrooms: 500 g
• Finely chopped garlic: 1 tbsp
• Wheat flour: 2 tbsp
• Milk: 1 glass
• Cream 40%: 1 glass
• Soft goat cheese: 300 g
• Salt: 1.8 tsp
• Grated Parmesan cheese: 50 g
• Ground black pepper: 0.5 tsp
• New potatoes: 1 kg

Cooking steps

1. Preheat the oven to 190 degrees. Grease a fireproof dish with butter.

2. In a well-heated pan, fry the finely chopped pancetta until golden brown. Transfer to a paper towel.

   Required ingredients:

   • Pancetta: 170 g

3. Melt butter in a pan and add thinly sliced mushrooms. Sauté until brown for about 10 minutes. Then add garlic and flour, mixing well.

   Required ingredients:

   • Butter: 2 tablespoons
   • Portobello mushrooms: 500 g
   • Finely chopped garlic: 1 tablespoon
   • Wheat flour: 2 tablespoons

4. Slowly add 0.5-1 cup of milk and cream. Cook over medium heat for about 5 minutes, stirring until the sauce thickens slightly. Add half of the goat cheese, 0.3 cup of Parmesan, salt, and pepper. Stir for about a minute until the goat cheese melts, then remove from heat.

   Required ingredients:

   • Milk: 1 glass
   • Cream 40%: 1 glass
   • Soft goat cheese: 300 g
   • Grated Parmesan cheese: 50 g
   • Salt: 1.8 teaspoon
   • Ground black pepper: 0.5 teaspoon

5. Peel the potatoes and slice them into thin rounds. Transfer to a bowl, pour in the mushroom sauce, and add the pancetta, reserving 1 tablespoon to sprinkle on top. Gently mix and transfer to the prepared dish.

   Required ingredients:

   • New potatoes: 1 kg
   • Pancetta: 170 g

6. Top with the remaining goat cheese and sprinkle with pancetta and the remaining parmesan.

   Required ingredients:

   • Soft goat cheese: 300 g
   • Grated Parmesan cheese: 50 g

7. Cover with a lid or foil and bake for 45 minutes. Open the lid and bake for another 30 minutes until the potatoes are tender.

8. Remove from the oven and let it sit for 15 minutes.