Quick juicy potato and mushroom gratin

Ingredients for 4 servings:

• 1 kg jacket potatoes, evenly sized, cooked, peeled, cold (preferably from the day before)
• 200 g onion(s), thickly sliced
• 250 g cheese (Chaumes, alternatively e.g. Camembert)
• 500 g mushrooms, raw, peeled if necessary
• 200 ml cream, liquid
• 1 bottle of sauce (honey – dill – mustard – sauce)
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the potatoes and mushrooms into even slices (best with an egg or mozzarella cutter) and thinly slice the cheese. In a greased baking dish (can be shallow but quite large), alternate layers of mushrooms, potato, cheese, and onion. Keep the dish fairly flat so that the crust will be larger. Mix the honey, mustard, and dill sauce with the cream (milk also works, but tastes better this way) and spread it evenly over the dish. Bake in a preheated oven (200-220°C fan-assisted oven) on the middle rack for about 20-25 minutes. A delicious, fresh salad, such as cucumber, tomato, or mixed salad, goes great with this. For parties, you can prepare the dish quickly and easily on the oven’s drip trays and only put it in the oven when needed.