John Myers
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Potato – Mushroom – Gratin
The perfect potato – mushroom – gratin recipe with a picture and simple step-by-step instructions.
*** FILLING ***
- 1 Chopped onion
- 3 Garlic cloves chopped
- 250 g Mushrooms
- 3 tbsp Chopped parsley
- Pepper
- Salt
*** Sauce ***
- 1 a cup Cream
- 1 a cup Philadelphia with chives – 175g
- 50 Ml Milk
- Nutmeg
- Salt
- Pepper
- Garlic powder
- 1 Egg
*** SPREAD ***
- Grated cheese
- Peel the potatoes and cut them into very thin slices.
- Chop the onion and garlic, cut the mushrooms into slices.
- Melt some butter and a little olive oil in a deep pan, sauté the onion and garlic until translucent.
- Add the mushrooms and cook together until all of the liquid has evaporated from the mushrooms. Now add parsley, season with salt and pepper and simmer together for another minute. Set aside and let cool down.
- At the same time in a small saucepan, warm the cream and milk over medium heat. Add the cream cheese and melt in it. Season with salt, pepper, nutmeg and garlic powder to taste, set aside and let cool down as well. Then stir in the egg.
- Layer half of the potatoes in a baking dish, spread half of the sauce over them and mix well so that all the potato slices are covered in the sauce.
- Spread the mushrooms evenly over the top.
- Mix the remaining potato slices with the rest of the sauce and layer them on top of the mushrooms.
- Cover the casserole dish with aluminum foil and place in the oven preheated to 200 * C. Cook for about 30-35 minutes, until the potatoes are soft.
- Take the baking dish out of the oven briefly, sprinkle with grated cheese to taste and put the dish back into the oven without foil, for about 15 minutes, until a golden crust forms.
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