Potato cake with port wine jus

Ingredients for 6 servings:

• 1 kg potatoes, waxy
• 500 ml cream
• salt and pepper
• nutmeg
• 500 g mushrooms
• 1 tbsp butter
• 4 bunches of parsley
• 100 g Parmesan, grated
• 400 g puff pastry
• 1 egg yolk
• 1 tbsp cream
• 1 shallot(s)
• 1 garlic clove(s)
• 1 tbsp olive oil
• 100 ml port wine, red
• 200 ml red wine
• 200 ml vegetable stock
• 60 g butter
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

with mushroom – parsley – Parmesan – filling

Peel the potatoes and slice thinly. Pour the cream into a pan. Add the potatoes and season with salt, pepper, and nutmeg. Cover and simmer gently for 10 minutes, shaking the pan frequently. Set aside. Trim and slice the mushrooms. Heat a frying pan without fat. Add the mushrooms and fry vigorously; let them release their juices and evaporate completely. Finally, add the butter and let it foam briefly. Set the mushrooms aside. Chop the parsley and mix with the Parmesan cheese. Roll out the puff pastry to about two-thirds larger than a 26 cm springform pan. Line the pan with it. Pull up the edges of the pastry and let them overlap. Prick the base with a fork. Spread half of the parsley and Parmesan mixture on top. Layer the first half of the potatoes, then the mushrooms, and finally the second half of the potatoes. Finish with the remaining parsley and Parmesan mixture. Trim the excess pastry to just under 2 cm and place it over the filling. Roll out the remaining pastry to the size of the dish and place it on top as a lid. Press the edges down firmly. Cut a steam hole in the center and reinforce it with scraps of pastry. Decorate the tart with the remaining pastry, if desired. Mix the egg yolk and 1 tablespoon of cream and brush the pastry lid with it. Chill the tart for at least 30 minutes. Bake the potato tart in an oven preheated to 230 degrees Celsius on the lowest rack for 15 minutes. Then reduce the heat to 180 degrees Celsius and bake the tart for a further 30 minutes. For the jus, peel and finely chop the shallot and garlic. Sauté in olive oil until translucent. Add the port wine, red wine, and stock and reduce by half. Then puree the sauce in a tall jug until as fine as possible. Return to the pan. Bring the sauce back to a boil just before serving. Add the butter in small chunks. Season with salt and pepper. Serve the sauce separately with the sliced ​​potato pie.