Southern Italian layered potato pie

Patate al forno 

Screen Shot 2015-03-23 at 18.09.24New potatoes are abundant at this time of year and as well as being great boiled, they also bake very well – use them in this Southern Italian layered potato pie….

Serves Preparation 15 minutes  Cooking 35 minutes

450g new potatoes, scrubbed

salt and freshly ground black pepper

2 onions, peeled, finely chopped

1 garlic clove, peeled, crushed

110g flat mushrooms, sliced

1 tbsp olive oil

110g mozzarella cheese, sliced

15g breadcrumbs

1 tbsp chopped flat-leaf parsley

handful of torn fresh basil leaves

50g freshly grated Parmesan cheese

Slice the potatoes into 5mm thick slices. Cook in a large pan of boiling salted water for 10-15 minutes until tender. Drain then push through a sieve.

Preheat the oven to 200ºC/Gas Mark 6. While the potatoes cook, heat the oil in a frying pan, add the onions and fry for 5-10 minutes until golden. Add the garlic and cook for a further minute. Add the mushrooms and cook for another 2 minutes. Season with salt and pepper.

Slice the mozzarella cheese. In a shallow ovenproof dish, sprinkle over half the breadcrumbs. Add a layer of mushrooms, sprinkle over half the parsley and basil and add a layer of mozzarella cheese, Parmesan cheese and potatoes. Repeat these layers, finishing with a layer of potatoes. Sprinkle over the remaining breadcrumbs.

Bake in the oven for 20 minutes until golden and bubbling. Serve straight from the oven.