Potato gratin with mushrooms

Ingredients for 4 servings:

• 600 g potatoes, waxy
• 300 g mushrooms, brown
• 100 ml cream, possibly reduced-fat
• 1 ball of mozzarella
• salt and pepper
• Parsley, freshly chopped

Instructions

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

calorie-conscious and still incredibly delicious

Clean and slice the mushrooms (be sure to use brown mushrooms!). Peel the potatoes and slice or grate them very thinly. Layer the potatoes and mushrooms in a baking dish like roof tiles. Place a mushroom slice on top of each potato slice. This is important, as it intensifies the flavor. Sprinkle each layer with salt and pepper (use plenty of salt; the finished casserole always tastes surprisingly salty). Pour the cream onto the sides. Drain the mozzarella and slice it. Cover the gratin with the slices and add a little more salt to the mozzarella. Bake in the oven at 200°C for about 1/2 hour, until the potatoes are tender. Cooking times can vary considerably depending on the type of potato and the oven used; in my case, the gratin is often ready after just 20 minutes. So check with a fork whether the potatoes are cooked.