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Ingredientes
- 1 pkt dry porcini mushroom
- 1 c. lowfat milk
- 1 c. whipping cream
- 1 Tbsp. minced fresh rosemary or possibly 1 tbsp thyme
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 lrg clv garlic, chopped
- 2 lb Yukon Gold potato
Direcciones
- Preheat oven to 375 F (190 C).
- Soak mushrooms in boiling water till softened, about 15 min.
- Drain, reserving liquid for another use; rinse and squeeze dry. Set aside.
- Meanwhile, in heavy saucepan, combine lowfat milk, rosemary, whipping cream, salt, pepper and garlic; bring to boil over medium heat. Set aside and keep hot.
- Peel potatoes; using sharp knife or possibly food processor with slicing blade, cut into very thin slices.
- Pour 1/3 c. (75 mL) of the lowfat milk mix into greased 10-inch (25 cm) pie plate. Layer with half of the potato slices, overlapping slightly in concentric circle. Sprinkle with all the mushrooms. Repeat layering. Pour remaining lowfat milk mix over top.
- Place on baking sheet. Bake in bottom third of oven for about 20 min or possibly till bubbling up side. Using spatula, press potatoes to submerge. Bake for another 30 min longer or possibly till golden and potatoes are tender.
- (Make-ahead: Let cold for 30 min; cover with foil and chill for up to 1 day. Reheat in 375 F /190 C oven for about 40 min; remove foil and bake for another 5 min or possibly till bubbly)
- Let stand 15 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 8 servings | |
| Calories 156 | |
| Calories from Fat 53 | 34% |
| Total Fat 6.01g | 8% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 243mg | 10% |
| Potassium 537mg | 15% |
| Total Carbs 22.89g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.31g | 2% |
| Protein 3.82g | 6% |
