Ingredients
¼ cup olive oil
¼ cup onion, chopped
½ cup mushrooms, sliced (any kind will work fine in this dish)
1 roasted red pepper, chopped
8 medium Yukon Gold or yellow finn potatoes, peeled and sliced about 1/8″ thick
2 T chopped chervil or tarragon
½ cup freshly grated Piave Vecchio or Parmigiano Regianno cheese
Fleur de sel, to taste
You will also need:
Chopping board
Chef’s knife
Paring knife or peeler
Large skillet with lid
Large spoon
Cheese grater
Instructions
Saute the onion and mushrooms in the olive oil over medium heat until they are softened. Add the pepper and sliced potatoes. Continue to cook, covered, over medium heat until the potatoes are softented. Add the herbs and cook for another two minutes. Turn off the heat. Add the cheese and the fleur de sel (to taste). Let sit covered until ready to serve.
Serves 4-6.