John Myers
Ingredients for 2 servings:
- 700 g potatoes
- 120 ml cream
- 150 ml milk
- 10 g porcini mushrooms, dried
- 1 garlic clove(s)
- 50 g Gruyère, grated
- Salt and pepper, white, from the mill
- Nutmeg, freshly grated
- Fat for the mold
Instructions
Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes
vegetarian, for a shallow casserole dish of 24 x 15 cm
Preheat the oven to 200°C (top/bottom heat). Heat the cream with the milk. Rinse the porcini mushrooms in cold water and add them to the hot liquid. Remove from the heat and let stand for 15 minutes. Remove from the milk with a slotted spoon and chop finely. In the meantime, finely chop the garlic. Peel the potatoes and slice them into 2 mm thin slices. Add all of the previous ingredients to the milk and simmer for 10 minutes over low heat, stirring frequently. Season to taste with the spices. Layer the mixture in a greased, shallow 24 x 15 cm baking dish and sprinkle with the grated Gruyère. Bake in the preheated oven at 200°C (top/bottom heat) on the middle rack for about 15 minutes. Then let stand in the switched off oven for about 10 minutes. Serve.
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