Potato Pasta Ingredients:
6-8 extra large Idaho russet potatoes, peeled
¼ c olive oil
salt and pepper - to taste
Using a mandolin, slice the potatoes lengthwise in large oval slices (approx. 1/8” thick.) Then, layer a baking sheet with parchment paper. Spread a thin layer of oil over the entire surface of the parchment and sprinkle with salt and pepper. Next, lay the potato slices in a single layer on the parchment paper. Spread the remaining oil on top of the potatoes and season lightly with salt and pepper. Top oiled, seasoned potatoes with another piece of parchment paper. Warm the oven to 350¿F and bake the potatoes until they are just cooked through (approx. 20 minutes.) Remove top layer of paper and cool completely. Set aside
¼ c olive oil
¼ c butter
2 lb. mushrooms, sliced (variety of Portobello, shiitake, oyster and crimini)
¼ c shallots, sliced
3 T fresh thyme leaves
¼ c parsley leaves, roughly chopped
2 c manchego cheese, grated
Lightly oil the bottom of a 9x9 baking pan. Set aside. Place the mushrooms in a large pan with the remaining oil and butter. Cook over medium heat until they are wilted and begin to turn golden brown, approx. 5 minutes. Season the mushrooms with salt and pepper and add the shallots to the mushrooms. Continue cooking the mushrooms until the shallots are wilted, approx. 2 minutes. Next add the thyme and cook for another minute. Add the parsley leaves and remove from heat to cool.
Place a single layer of the potatoes in the bottom of the oiled baking pan. Top the potatoes with half of the cooked mushrooms and half of the manchego cheese. Top with another layer of potato slices and add the remaining mushrooms and cheese. Top the “lasagna” with a final layer of potatoes. Place a sheet of parchment paper on top of the potatoes and place another pan on top of it, so it weighs down and compresses the lasagna. Refrigerate the lasagna for approx. 2-3 hours. Remove the lasagna and slice into 3”x3” squares. Carefully remove each square and place on a baking sheet. Set aside.
Assembling the dish:
2 cloves garlic, sliced thinly
2 shallots, sliced
3-4 sprigs thyme
½ c virgin olive oil
2 Idaho russet potatoes, peeled and grated on a box grater
2 c chicken stock
¼ c manchego cheese, grated
Preheat the oven to 325¿F. Place the lasagna squares into the oven and heat until warmed, approx. 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the garlic and shallots to the olive oil and sweat until soft. Add the thyme, grated potato and stock to the sauce pan. Bring the mixture to a boil and reduce by one third.
Strain the liquid into another pan, discarding the solids and return the liquid to a boil. Add the remaining olive oil and whisk to emulsify. Season the mixture with salt and pepper to taste. Remove the hot lasagna from the oven. Place each square into a shallow pasta bowl. Spoon the potato broth over the top of each lasagna and top with manchego cheese. Serve immediately.
Courtesy: Chef Greg Hardesty, Recess and Room Four Restaurants