Potato and Mushroom Charlotte
📜 Collection: Patsy Collection | ✍️ Attribution: Unknown | 📂 Category: Sides An elegant layered potato and wild mushroom charlette baked to golden perfection. This vintage side dish features a rich mushroom filling encased in thinly sliced russet potatoes and parmesan cheese.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 45 mins | None | 6–8 Servings |
🔪 Key Equipment
- Sauté pan
- Charlotte mold or springform pan
- Kitchen towels
- Spatula
- Baking knife
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 oz | Shitakee Mushrooms | Chopped |
| 4 oz | Chanterelle Mushrooms | Cleaned |
| 4 oz | Oyster Mushrooms | Cleaned |
| 1 Tbsp | Chives | Chopped |
| As needed | Salt | To taste |
| As needed | Pepper | To taste |
| 3 cups | Russet Potatoes | Peeled, 1/8” thick slices |
| 6 Tbsp | Parmesan Cheese | Grated, divided |
| 2 tsp | Olive Oil | Plus extra for drizzling |
| As needed | Butter | For the pan and roux |
| As needed | Flour | For the roux |
Instructions
Step 1: Prepare the Mushroom Mix
- Melt butter in a pan, then add a little flour to create a light roux.
- Add all the 4 oz fresh Shitakee Mushrooms, 4 oz Chanterelle Mushrooms, and 4 oz Oyster Mushrooms and cook until tender and fragrant.
- Season the mixture with salt, pepper, and 1 tbsp chopped Chives.
Step 2: Prepare the Potatoes
- Blanch the 3 cups Russet Potatoes in a bowl of hot water, then drain thoroughly.
- Mix the drained potatoes with 2 tsp Parmesan cheese and 2 tsp olive oil.
- Dry the potato slices completely on kitchen towels.
Step 3: Assembly
- Grease a Charlotte mold or a springform pan with butter.
- In 8 total layers, build the charlotte: cover the bottom of the dish with a medium layer of the potatoes, add the mushroom mixture on top, and sprinkle with parmesan cheese.
- Continue layering until all ingredients are used, ending with a final layer of potatoes on top.
- Drizzle a little more olive oil evenly across the top layer.
Step 4: Baking
- Bake at 400°F until the top is golden brown and bubbling.
- Press down firmly on the layers with a spatula periodically while baking to compact the charlotte.
- Test for doneness by inserting a small knife; it should pierce through all the layers easily.
💡 Make-Ahead & Storage: Assemble the charlotte a few hours in advance and keep refrigerated until ready to bake.
Original Recipe Scan
