Tips On The Kitchen: Cheese Potato Puff with Dried Mushrooms

Wednesday, February 23, 2011

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 custardy bread for an especially filling and satisfying meal. Be sure to shop for the best quality cheese you can find. Mushrooms are optional, but they really do add an extra earthly flavor to the dish. Do consider using fresh sauteed mushrooms in place of the dried variety if desired.

Cheese Potato Puff with Dried Mushrooms

10 large potatoes, chopped
1 1/2 teaspoons of sea salt
3/4 cup of butter
2 cups of extra old cheddar cheese, shredded
28 grams of dried mushrooms (I used a mixture of oyster, portobellos, and lobster shrooms)
1 cup of milk
a scoop of sour cream
2 large eggs, beaten
1/2 teaspoon of hot pepper flakes
1/2 cup of Parmesan cheese, shredded
1 tablespoon of fresh chives, finely chopped

Grease a large casserole dish with butter.

In a large pot, boil the potatoes, along with 1 teaspoon of 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 set aside.

Heat the butter over medium heat in a medium saucepan over medium heat. When hot, add the cheddar cheese, 1/2 teaspoon of salt, mushrooms and milk. Simmer until smooth. Fold into the potatoes along with the sour cream and beaten eggs and a sprinkle of hot pepper flakes.

Transfer to the prepared casserole dish and sprinkle with half of the chives and Parmesan. Bake in a preheated 350 degree oven, uncovered, for 40 - 50 minutes or until puffy and nicely browned on top. Garnish with the remaining Parmesan and chives and serve hot.

Roughly 8 servings.