I'm trying so hard to like mushrooms, really I am; everyone else in my family loves them, and they are in many instances a logical meat alternative. I really liked this casserole, which includes mushrooms, so perhaps I'm getting better. This isn't a super fast dish, but once you have the casserole assembled it is pretty much hands-off, so I count it as a quick weeknight meal.
I served this as a main dish with a salad for dinner. It was even tastier a few nights later as a side dish with scrambled eggs. The original recipe (which comes from Bon Appetit) calls for fresh artichokes, but I used canned to make it quicker and easier. I used the slicing side of my box grater to slice the potatoes super thin; they turned out crispy and oh-so-delicious. And I love a recipe that calls for 1/2 cup of white wine, as you are certain to have some leftover to enjoy with dinner...
Artichoke, Potato and Portobello Mushroom Casserole
4 tbsp. olive oil
2 cans quartered artichoke hearts, sliced
2 pounds Yukon Gold potatoes, very thinly sliced
4 large portobello mushroom caps, thinly sliced
6 oz. fresh goat cheese
3 garlic cloves, minced
3 tbsp. freshly grated Parmesan
1/2 cup dry white wine
Preheat oven to 425 degrees. Brush 9x13 glass baking dish with 1 tbsp. oil.
Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese and sprinkle over artichokes and mushrooms. Sprinkle with salt, pepper, and half of garlic, then 1 tbsp. Parmesan. Drizzle with 1 tbsp. oil.
Cover with remaining mushrooms, then artichoke hearts, goat cheese, garlic, 1 tbsp. Parmesan and 1 tbsp. oil. Top with remaining potatoes. Pour wine over; drizzle with remaining oil.
Cover dish with foil. Bake 40 minutes. Reduce oven temperature to 400 degrees. Sprinkle top with remaining Parmesan. Bake uncovered until potatoes are tender and top is brown, about 25 minutes. Cool slightly and serve.