Potato gratin with mushrooms

Ingredients for 3 servings:

• 300 g mushrooms or chanterelles
• 1 tbsp lemon juice
• 500 g potatoes, floury
• Fat for the mold
• Salt and pepper, white, freshly ground
• Nutmeg, freshly grated
• 200 g cream
• 150g mozzarella
• 1 bunch of parsley

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Wipe the mushrooms with kitchen paper and, if they are very sandy, rinse them briefly, then slice them. Toss the mushrooms with the lemon juice to prevent discoloration. Peel and wash the potatoes, and slice them thinly using a cucumber slicer. Grease a shallow baking dish with butter. Arrange the potatoes and mushrooms in layers, roofing style. Season each layer with salt, pepper, and nutmeg. Pour the cream onto the sides. Drain the mozzarella, cut into thin slices, and spread them on the gratin. Place the dish on the oven rack (center). Preheat the oven to 200°C and bake the gratin for about 40 minutes, until the potatoes are al dente and the surface is nicely browned. Just before the end of the cooking time, wash the parsley, shake it dry, and chop it finely. Sprinkle the parsley over the gratin and serve.