Porcini mushroom and potato gratin

Ingredients for 4 servings:

• 700 g potatoes
• 500 g porcini mushrooms, fresh
• 50 g ham, diced
• 2 garlic cloves
• 1 bunch of parsley
• 4 tbsp olive oil
• 1 tbsp lemon juice
• salt and pepper
• Nutmeg, freshly grated
• 100 ml vegetable stock
• 4 tbsp Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Oven-baked pork and potatoes

Boil the potatoes in their skins for 20-25 minutes, until slightly tender, drain well, and allow to cool slightly. Clean and slice the mushrooms. Finely chop the garlic and parsley. Fry the mushrooms with the bacon bits, garlic, and half the parsley in 2 tablespoons of oil for about 3-4 minutes. Season with lemon juice, salt, pepper, and nutmeg. Preheat the oven to 200°C. Grease a baking dish with a little oil. Peel the potatoes and cut into approximately 1 cm thick slices. Place them in the dish, alternating with the mushrooms. Pour the broth onto the sides. Sprinkle everything with Parmesan cheese and drizzle with the remaining oil. Bake in the oven for about 20 minutes. Sprinkle with the remaining parsley and serve.