John Myers
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Potato Gratin with Porcini Mushrooms
The perfect potato gratin with porcini mushrooms recipe with a picture and simple step-by-step instructions.
Gratin
- 8 Medium-Sized potatoes – predominantly waxy variety
- 400 g Porcini mushrooms – here the stems
- 2 Toes Garlic
- Salt pepper
- 50 g Young Gouda
- 50 g Creme fraiche Cheese
- Some cream
- 1 Onion
- Espelette pepper
- Butter
breaded boletus
- Boletus hats
- 1 Egg
- Salt
- Breadcrumbs
Gratin
- Peel the potato and slice or cut it into very thin slices. Cook in a little salted water for about 5 minutes (the slices should be soft but not disintegrate).
- Preheat the oven to 200 °.
- Cut the porcini mushroom stalks into small pieces and fry them in a little butter. Season with salt and pepper and stir in a little crème fraîche.
- Butter a gratin dish and line it with a thin layer of potato slices. Put the porcini mushrooms on top. Cut the Gouda into 1cm cubes and press into the mushrooms. Now cover the whole thing with potato slices.
- Cut the onion into thin rings and spread over the potatoes. Spread a few small flakes of butter. Sprinkle with a little Espelette pepper and drizzle with cream.
- Bake the gratin in the oven at 200 ° for about 20 minutes. The hotter the ingredients are assembled, the shorter the baking time.
breaded mushrooms
- Cut the mushroom hats into a pan-sized size and roll them first in an egg beaten with salt and pepper and then in breadcrumbs. Fry the hats in a little rapeseed oil on both sides until golden brown.
- Goes well with a colorful chicory, endive, onion and red pepper salad; Cucumber; Rocket … or whatever you like.
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