Timbale of potatoes with Porcini Mushrooms cream

Ingredients

• 1,2 kg of patatoes
• 1 Porcini Mushroom Cream 80g
• a handful of parsley
• 2 cloves of garlic
• salt and pepper
• Frying oil

Preparation Instructions

Fry in abundant hot oil the sliced potatoes little by little. They should hardly brown.
Lay the fried potatoes on an oven-proof dish (or Pyrex dish) and salt.
Cover the potatoes with the Porcini Mushrooms Cream.
Sprinkle the potatoes with chopped parsley, garlic and pepper.
Bake at 180° for 20 minutes.