POTATO, MUSHROOM & TOMATO GRATIN

Prep: 25 mins. Cooking: 1 hr 20 mins. Serves 4.

1 small packet (about 10g) dried

porcini mushrooms

2 tbsp extra-virgin olive oil, plus

extra for drizzling

400g field mushrooms, cut into

5mm slices

900g waxy potatoes, such as desiree

or nicola, sliced

3 firm, ripe tomatoes, sliced

100g coarsely grated provolone

100g coarsely grated mozzarella

1 Preheat oven to 220˚C (200˚C fan).

Place dried porcini in a small bowl and cover with 1 cup (250ml) hot water. Stand 20-30 mins, then strain through damp paper towels; reserve soaking water. Pick over porcini to check for grit, then chop roughly and set aside.

2 Heat olive oil in a sauté pan over high heat. Add fresh mushrooms and sauté, stirring frequently, until just starting to soften, about 4 mins. Remove from heat and set aside.

3 Arrange potatoes in a generously oiled gratin dish, pour porcini soaking liquid over, season to taste with salt and black pepper. Scatter porcini and fresh mushrooms over, season, then arrange tomato slices on top. Season, then drizzle with olive oil.

4 Place a length of foil on a bench, cover with baking paper and oil the paper (spray is fine). Place foil, baking paper-side down, securely over vegetables; bake 1 hr or until potatoes can be easily pierced with a sharp knife or skewer. Discard foil and paper.

5 Sprinkle cheeses over vegetables and return to oven. Cook until cheese is melted and golden, about 12 mins. Stand about 10 mins before serving.