Potato and Mushroom Charlotte
📜 Collection: Patsy Collection | ✍️ Attribution: Unattributed | 📂 Category: Sides An elegant layered potato and mushroom charlotte featuring earthy shiitake, oyster, and chanterelle mushrooms. Baked to golden perfection with Parmesan cheese and olive oil.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 45 mins | None | 6 servings |
🔪 Key Equipment
- Skillet
- Bowl
- Baking mold
- Paper towels
- Spatula
Ingredients
Mushrooms and Aromatics
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 tbsp | Unsalted Butter | Unsalted |
| 4 oz | Shiitake Mushrooms | Fresh, chopped |
| 4 oz | Oyster Mushrooms | Fresh, chopped |
| 4 oz | Chanterelle Mushrooms | Fresh, chopped |
| 1 tbsp | Chives | Chopped |
| To taste | Salt and Pepper | As needed |
Potatoes and Assembly
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 cups (2 lbs) | Russet Potatoes | Peeled and sliced 1/4-inch thick |
| 6 tbsp | Parmesan Cheese | Grated |
| 2 tbsp + 3/4 tsp | Olive Oil | Divided |
Instructions
Step 1: Mushroom Filling
- Melt 1 tbsp unsalted butter in a skillet over medium heat.
- Sauté 4 oz shiitake mushrooms, 4 oz oyster mushrooms, and 4 oz chanterelle mushrooms until tender and liquid has evaporated, about 15 minutes.
- Stir in 1 tbsp chives and season with salt and pepper.
Step 2: Potato Preparation and Layering
- Blanch 3 cups russet potatoes in boiling water for 3 minutes, then drain.
- Arrange the potatoes in a single layer on paper towels and pat dry.
- Cover the bottom of a mold with foil and coat the bottom with 1 tbsp mushroom mix and 2 tsp parmesan cheese.
- Layer the potatoes, drizzle with 3/4 tsp olive oil, season with salt and pepper, and repeat to create 8 total layers, ending with potatoes on top.
- Drizzle the final layer with olive oil.
Step 3: Baking
- Bake at 400°F until golden brown, pressing down with a spatula every 15 minutes to compress the layers until tender and crisp.
💡 Make-Ahead & Storage: Assemble the charlotte a few hours in advance, keeping it tightly covered before baking at 400°F.
Original Recipe Scan
