Potato Castle
Potato Castle is a layered potato and mushroom bake finished with cream, fresh white cheese and a crisp breadcrumb crust. The potatoes are only part-boiled, so they finish cooking in the cream and soak it up as they go. Sautéed mushrooms form a savory middle layer, and a pinch of chile powder keeps the richness in check. The cheese goes on twice, with the second addition melting into a browned top. Hellim or mozzarella both work well.
Instructions
Boil the potatoes until they are only partly cooked, then drain them. Slice them or mash them, and season with salt and black pepper to taste.
Sauté the mushrooms in a little oil or butter until they have softened slightly.
Lightly oil a baking dish. Spread half of the potatoes over the bottom and arrange the mushrooms on top.
Pour over half of the cream and add the chile powder and a little more seasoning. Scatter some breadcrumbs and some of the cheese over the layer.
Spread the remaining potatoes over the top and pour the rest of the cream over everything. Sprinkle on more breadcrumbs.
Bake for 20 minutes. Scatter the remaining cheese on top and return the dish to the oven until the cheese has melted and turned golden brown.
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