John Myers
Ingredients for 4 servings:
- 500 g potatoes
- 250 g mushrooms, fresh
- 1 red bell pepper
- 2 spring onions
- 2 garlic cloves
- 250 ml vegetable stock
- 200 g whipped cream
- 1 tbsp herb butter
- 3 tbsp sunflower oil
- 150 g Gouda, grated
- Salt
- pepper
- oregano
- nutmeg
- some parsley
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes
simply vegetarian and delicious
Pre-cook the potatoes with their skins on until half cooked. Wash the mushrooms, bell peppers, and spring onions, then cut them into the desired sizes. Finely chop the garlic cloves. Sauté the sunflower oil in a pan with the spring onions, garlic cloves, and herb butter for a few minutes. Add the bell peppers and mushrooms and cook until tender. Season to taste with salt, pepper, oregano, and parsley. Preheat the oven to 180 degrees Celsius. Mix the cooked mushrooms and bell peppers with the vegetable stock and simmer for a few minutes. Add the heavy cream, bring back to a boil, and season again. After a few minutes, add a handful of grated Gouda cheese. Once the cheese has evaporated, season one last time and add a little nutmeg. Make sure the sauce stays nice and runny and doesn’t thicken. Place the peeled and sliced potatoes in a baking dish and pour the sauce over them. Finally, spread the grated Gouda cheese evenly in the dish. Bake for approximately 20 minutes on the middle rack at 180 degrees Celsius, depending on your oven. The gratin is ready when the Gouda turns golden brown.
Facebook Comments