TIAN WITH POTATOES, MUSHROOMS AND ROSEMARY

Let's talk about potatoes. Potatoes have had an important role in my life since I was a child, I can't say that I remember much of eating them, except that my brother loved potato purée and I didn't, I still don't but I love what my mother called potato stomp which is a very rustic variation of the potato purée, I think the name says it all! I wonder if my brother still loves it, must ask him. Anyway, I do have vivid memories of making stamps out of potatoes, both at school and at home (now when I come to think of it, I have completely forgotten to teach my youngest how to do it, will do this afternoon!), I can't say that the prints were beautiful but it did show me that you can turn one thing into another which is a useful exercise in itself. I also remember making animals out of them as well but that they always had to heavy bodies for the sticks we used for legs and crashed ungracefully into the ground they stood on. Quite cruel actually.



Growing older, I began to love the potato for its taste and incredible adaptability. If potatoes could be made spies, they would be perfect, they go so well with almost everything and never ever do they stick out and make a show of themselves. If they do, it all the fault of the cook I think. Not to talk about if they were nurses, the comfort a potato can give you is indescribable and they somehow seem to tuck in the slipping blankets and make everything feel all-right again. I cannot but thank Monsieur Parmentier for bringing this treasure to us here in Europe!






TIAN WITH POTATOES, MUSHROOMS AND ROSEMARY

potatoes
mushrooms
1-2 tblsp rosemary, finely chopped
garlic
water
breadcrumbs, optional
salt
extra-virgin olive oil


- Peel the potatos and slice them very thinly.
- Slice the mushrooms and fry them gently in some olive oil together with a lightly crushed clove of garlic. When they are ready, throw away the garlic and put the mushrooms aside
- Mix the rosemary with salt and a couple of tblsp of olive oil, drizzle over the potato slices and mix well, the slices must be covered with oil and herbs.
- Pack the slices in rows with mushroom slices between them. Add a little water, just enough to cover the bottom of the dish, and sprinkle breadcrumbs over the potatoes.
- Bake in a pre-heated oven (175°C/350°F), the first 20 minutes covered with aluminium foil and then without for 15-20 minutes or until the crust is golden and crunchy.