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Potato gratin with porcini mushroom cream

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Ingredients for 2 servings:

  • 10 g porcini mushrooms, dried
  • 200 ml cream
  • 1 zucchini, sliced
  • 400 g potatoes, peeled and sliced
  • 1 mozzarella (125 g), sliced
  • Salt and pepper from the mill
  • nutmeg
  • ½ tsp thyme, dried
  • 1 tbsp parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Heat the cream and soak the dried porcini mushrooms in it for about 30 minutes. Layer the zucchini and potato slices in a greased, ovenproof dish. Sprinkle with thyme. Arrange the mozzarella slices on top. Preheat the oven to 200°C (top/bottom heat). Season the mushroom cream with salt, pepper, and nutmeg. Pour over the vegetable gratin. Place the gratin in the oven and bake for about 40 minutes. Sprinkle with parsley and serve.

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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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