Pie with mushrooms, potatoes and fontina cheese | Agriturismi.it

Ingredients:
– 500 g potatoes
– 400 g mushrooms
– 2-3 sprigs of parsley
– 1 clove of garlic
– 100 g di fontina cheese
– 20 g di butter
– salt and pepper
– 1 egg
– 100 ml cream
– 20 g of grated Parmesan

Preparazione:
– Wash the potatoes, peel and slice thin.
– Clean the mushrooms by removing the earthy part of the stem with sprouts, rinse briefly under running cold water and slice them.
– Wash the parsley, select the leaves, peel the garlic and chop everything finely on a cutting board.
– Slice the Fontina cheese.
– Grease a ovenproof dish and place a layer of potatoes in the background. Place then a layer of mushrooms, a few of finely chopped, salt and pepper. Put half the slices of fontina cheese, then again potatoes, mushrooms, chopped, salt and pepper. Finish with the remaining fontina cheese.
– In a bowl, break the egg and whisk him. Add cream and mix thoroughly.
– Pour the mixture with a spoon in the pan. Sprinkle with grated Parmesan and cover with foil.
– Bake in preheated oven at 200 ° C for 1 hour.
– Remove foil and brown the surface.
– Serve either hot or warm.

Barbara Farinelli – www.lospicchiodaglio.it