Potato gratin with chanterelle vegetables

Ingredients for 4 servings:

• 1 kg potatoes, firm to the touch, peeled, pre-cooked in salted water for 10 minutes, cooled, cut into thin slices
• Salt
• 200 g chanterelles, cleaned, possibly halved
• 1 bunch of spring onions, finely chopped
• 1 stalk(s) leek, halved lengthwise, cut crosswise into fine slices
• 3 cloves garlic, finely chopped
• 250 g crème fraîche
• 250 ml cream
• pepper
• Nutmeg, freshly grated
• 10 sage leaves, cut crosswise into fine strips
• 60 g herb butter
• 1 tbsp rosemary
• 1 tbsp thyme
• 200 g mountain cheese, coarsely grated
• some butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with pan-fried dishes, e.g. schnitzel or veal liver

Mix 125ml each of cream and crème fraîche with half the garlic and season to taste with salt, pepper, and nutmeg. Grease a baking dish with butter. Arrange the potato slices in a shingle-like layer, sprinkle with half the sage, and drizzle with the seasoned cream. Bake the gratin on the second rack from the bottom of an oven preheated to 230°C for 15 minutes. Heat the herb butter in a pan and fry the chanterelles for 1-2 minutes. Stir in the leek, spring onions, remaining sage, garlic, rosemary, and thyme, and sauté for another 3-4 minutes. Season to taste with salt and pepper. Spread the chanterelles on the gratin, drizzle with the remaining cream and crème fraîche, and sprinkle with the mountain cheese. Bake the gratin for another 10-15 minutes until lightly browned.