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Potato and mushroom gratin

updated

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Ingredients for 4 servings:

  • 300 g porcini mushrooms or other mushrooms
  • 1 kg potatoes
  • 2 onions
  • 4 sprigs of thyme
  • 4 sprigs rosemary
  • 1 tsp oil
  • 100 ml cream
  • 100 ml milk
  • 50 g Parmesan, grated
  • salt and pepper
  • hail salt
  • nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian, with thyme and rosemary

Clean and slice the mushrooms. Peel the potatoes, slice them thinly, boil them in salted water for 2 minutes, and drain. Dice the onion and pick the herbs. Sauté the mushrooms in oil, add the herbs and onion, and sauté briefly. Grease 4 small casserole dishes or one large one. Layer the potatoes and mushrooms. Mix the cream, milk, 30g Parmesan, and pepper, pour over the potatoes, and sprinkle with 20g Parmesan, coarse salt, and a pinch of nutmeg. Bake the gratin in a preheated oven at 200°C on the lowest rack for 40 minutes, or at 180°C fan/gas mark 3.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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