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🍲 Creamy Cheese and Potato Gratin with Porcini Mushrooms

580 kcal · 65 min · 4 servings

Ingredients

• 800 g Potatoes (waxy)
• 25 g Porcini mushrooms (dried)
• 300 ml Heavy cream (30% fat)
• 150 g Gruyère cheese
• 30 g Butter
• 2 Zehen Garlic
• 10 g Salt
• 2 g Pepper

Instructions

1. 1. Wash the potatoes and slice them very thinly (about 2 mm). Pat them dry.
2. 2. Soak the dried porcini mushrooms in 200 ml of warm water for 20 minutes. Chop them finely. Filter the water and reserve it.
3. 3. Preheat the oven to 160 degrees Celsius (conventional fan). Grease a baking dish with the butter.
4. 4. Sauté the mushrooms in a pan with a little mushroom water and the chopped garlic. Season with salt and pepper.
5. 5. Layer the potato slices into the baking dish. Distribute the mushrooms evenly between the layers.
6. 6. Whisk the cream with 100 ml of the mushroom water and half of the grated Gruyère cheese in a bowl. Pour the mixture over the potatoes.
7. 7. Place the dish in the oven and bake it covered for 45 minutes.
8. 8. Remove the dish, sprinkle the remaining cheese on top, and bake for another 15 minutes uncovered until the surface is golden brown.

Nutrition per serving

• kcal: 580
• Protein: 28 g · Fett/Fat: 32 g · Carbs: 48 g