Cheese Potato Puff with Dried Mushrooms

If you are looking for comfort food, this classic dish is recommended, especially during cold months. Warm up the kitchen and your tummy with this rather decadent mixture of potatoes and cheese. It reheats well, so if you don't feel like cooking for a few days, you will have plenty of nourishment on hand. Serve with a leafy green salad and some cornmeal johnny cakes for an especially filling and satisfying meal. Be sure to shop for the best quality cheese you can find. Mushrooms are optional but highly recommended, adding an extra and desirable earthly flavor to the dish. Do consider using fresh sautéed mushrooms in place of the dried variety if desired.

Cheese Potato Puff with Dried Mushrooms

Recipe by Lisa Turner Published on February 23, 2011 Rich, cheesey and comforting baked potato puff with dried mushrooms — a filling and delicious cold weather meal Print this recipe Ingredients: 10 large potatoes (5 lbs or 2.25 kg), chopped 1 1/2 teaspoons sea salt 1 oz (30 g) dried mushrooms (I used a mixture of oyster, portobellos, and lobster) 3/4 cup unsalted butter 2 cups fresh grated extra old Cheddar cheese 1 cup whole milk 1/4 cup sour cream 2 large eggs, beaten 1/2 teaspoon dried red chili flakes 1/2 cup fresh grated Parmesan cheese 1 tablespoon fresh chives, finely chopped Instructions: Grease a large casserole dish with butter. In a large pot, boil the potatoes with 1 teaspoon of the salt until they are fork tender. Drain well, transfer to a large bowl and mash. While the potatoes are cooking, soak the dried mushrooms in hot water for 20 minutes. Drain and chop. Set aside. Heat the butter over medium heat in a medium saucepan over medium heat. When hot, add the mushrooms, Cheddar, the remaining 1/2 teaspoon of salt and milk. Simmer until smooth. Fold into the potatoes along with the sour cream, beaten eggs and the dried red chili flakes. Transfer to the prepared casserole dish and sprinkle with half of the Parmesan and chives. Bake uncovered in a preheated 350° oven for 40 to 50 minutes or until puffy and nicely browned on top. Garnish with the remaining Parmesan and chives and serve hot. Makes 8 servings

More potato recipes from Lisa's Vegetarian Kitchen:
Mixed Vegetable Curry (Sabzi Bhaji)
Warm Baby Potato and Asparagus Salad
Potato, Onion and Stilton Frittata
Quinoa Breakfast Hash

On the top of the reading stack: Sarabeth's Bakery: From My Hands to Yours

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