# Parmigiana funghi e patate

This dish features alternating layers of thinly sliced potatoes, basil, and a creamy mushroom bechamel sauce, baked until golden and bubbly.

- Cuisine: Italian
- Category: Dinner
- Language: en

## Ingredients

- frozen mushrooms
- potatoes
- bechamella
- basil

## Instructions

1. Peel the potatoes.
2. Cut the potatoes into thin slices with a mandolin.
3. Make the bechamella sauce.
4. Mix the bechamella with the already cooked mushrooms.
5. Alternate layers of potatoes and basil with the mushroom bechamel mixture in a pan.
6. Bake in the oven to create a crispy top and bake the potatoes.

## Equipment

- mandolin
- oven
- pan

## Tips

- You can layer the potatoes and basil more messily if you prefer.

## Source

- Original video: https://www.facebook.com/reel/1202702428484149
- Recipe page: https://www.cliprecipe.com/recipe/09911b7d-c441-4d27-b7de-e0c7f3923fd8
- Extracted: 2026-01-04

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt