Potato and porcini mushroom gratin

Ingredients for 4 servings:

• 200 ml whipped cream
• 300 ml milk
• 20 g porcini mushrooms, dried
• 2 cloves garlic
• 1 kg potatoes
• salt and pepper
• nutmeg
• 100 g cheese, grated

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Mix the milk with the whipped cream and heat. Rinse the porcini mushrooms in cold water and add them to the hot cream. Remove from the heat and let stand for 10 minutes. Preheat oven to 200°C (400°F). Remove the porcini mushrooms from the milk with a slotted spoon and finely chop. Peel and finely chop the garlic. Peel the potatoes and slice them into 2 mm thin slices. Add the potato slices, porcini mushrooms, and garlic to the milk and cook for 10 minutes over medium heat. Stir several times to prevent the potatoes from sticking. Season generously with salt, pepper, and nutmeg. Layer the potato mixture in a greased baking dish and sprinkle with the cheese. Bake in the preheated oven on the middle rack for 15 minutes. Let stand in the switched-off oven for 10 minutes, then serve.