Potato gratin with porcini mushrooms and garlic cream

Ingredients for 4 servings:

• 500 g potato(s), waxy
• 1 tbsp sunflower oil or rapeseed oil
• 2 tbsp porcini mushrooms, dried
• 250 ml cream
• 1 clove(s) garlic, squeezed
• salt and pepper
• rosemary
• Thyme
• Parsley
• 1 tbsp Parmesan, or another strong cheese
• 1 tbsp, sifted breadcrumbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Quickly prepared and served

Boil the potatoes in salted water with their skins on until tender. Older potatoes should be peeled after they have cooled. New, young potatoes can be cut into finger-thick slices with their skins on. Pour oil into a ceramic baking dish and spread evenly with a dab of kitchen paper. Mix the potato slices with the soaked, drained porcini mushrooms, season with salt and pepper, and then layer them in the baking dish. Briefly heat the cream with a sprig each of rosemary, thyme, and parsley without boiling, then pour over the potatoes through a fine sieve. Finely chop the herbs, mix with a tablespoon of grated Parmesan and a tablespoon of breadcrumbs, and pour over the potatoes. Bake in a hot oven at 200°C (top/bottom heat) until a crispy crust forms.