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🍽️ Creamy Potato and Onion Gratin with Mushrooms

458 kcal · 30 min · 4 servings

Ingredients

• 500 g potatoes
• 500 g vegetable onions
• 500 g mushrooms
• 2 tbsp lemon juice
• 2 tsp thyme leaves
• 2 tbsp pumpkin seeds
• 1 scoops mozzarella (diced)
• 0.125 l broth
• 8 tbsp olive oil
• salt
• pepper (from the mill)
• thyme (for sprinkling)
• aluminum foil

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Slice the peeled potatoes into thin, even rounds.
3. 3. Peel the onions and cut them into thin, long strips.
4. 4. Clean the mushrooms using a damp cloth or brush.
5. 5. Slice the mushrooms into thin pieces.
6. 6. Brush a baking dish lightly with oil.
7. 7. Place a first layer of potato slices into the dish.
8. 8. Spread a layer of onion strips over the potatoes.
9. 9. Season this layer with a pinch of salt and freshly ground pepper.
10. 10. Sprinkle some fresh thyme over the top.
11. 11. Repeat the layers (potatoes, onions, spices) until all ingredients are used up.
12. 12. Distribute the mushrooms evenly over the top layer.
13. 13. Drizzle lemon juice over the mushrooms.
14. 14. Press the mushrooms down slightly so they stick.
15. 15. Carefully pour the vegetable broth into the dish.
16. 16. Distribute the mozzarella cubes evenly over the gratin.
17. 17. Sprinkle the pumpkin seeds over the entire surface.
18. 18. Finally, drizzle everything with a little olive oil.
19. 19. Preheat the oven to 175 degrees Celsius.
20. 20. Place the gratin in the preheated oven.
21. 21. Cover with aluminum foil for the first half hour.
22. 22. Bake the dish for a total of about one hour.
23. 23. Remove the foil after 30 minutes to let it turn golden brown.
24. 24. Check if the potatoes are tender enough to be pierced easily with a fork.
25. 25. Sprinkle some fresh thyme over the finished dish.
26. 26. Serve the gratin hot.

Nutrition per serving

• kcal: 458
• Protein: 17 g · Fett/Fat: 31 g · Carbs: 28 g