Mushroom – potato – gratin

Ingredients for 4 servings:

• 500 g waxy potatoes
• 500 g mushrooms, fresh brown (chanterelles)
• 4 shallots or 2 small onions
• 50 g butter
• 3 cloves garlic (required!)
• 4 tbsp dry white wine
• ½ bunch parsley, flat, chopped
• Salt and pepper, white
• 100 g cheese, grated
• 250 ml whipped cream
• 2 egg yolks
• ½ bunch chives, in rolls
• n. B. Nutmeg

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with pan-fried dishes

Peel the potatoes and cut them into evenly thin slices. Blanch them in 1 liter of boiling salted water for about 3 minutes. Remove them with a slotted spoon, rinse them with cold water, and drain well. Slice the mushrooms and finely dice the shallots and garlic cloves. Heat 40g of butter in a pan and sauté the diced onion and garlic until translucent. Add the mushrooms and fry them briefly. Pour in the wine and cook over high heat for about 5 minutes. Add the parsley and season with salt and pepper. Grease an ovenproof dish with the remaining butter and layer the potatoes and mushrooms, peppering the potatoes, sprinkling with some cheese, and basting with cream. The mushrooms should be the top layer. Mix the remaining cream with the egg yolks, season with salt, pepper, and nutmeg if desired, and pour over the mushroom layer. Sprinkle with the remaining cheese and bake at 180°C fan-assisted oven for about 30 minutes, until a golden brown crust forms. Serve sprinkled with chives.