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🍽️ Potato gratin with fried porcini mushrooms

367 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 10 g butter (2 tsp)
• 800 g waxy potatoes
• 1 egg yolk
• 400 ml milk (1.5% fat)
• 50 g sour cream (2 heaped tbsp)
• salt
• pepper
• nutmeg
• 50 g grated cheese (e.g. Gruyère cheese)
• 600 g porcini mushrooms
• 4 sprigs chervil
• 2 tbsp olive oil
• 2 tbsp lemon juice

Instructions

1. 1. Peel the garlic clove.
2. 2. Rub a baking dish with the garlic clove.
3. 3. Brush the dish with one teaspoon of butter.
4. 4. Wash the potatoes.
5. 5. Peel the potatoes.
6. 6. Slice the potatoes into very thin slices.
7. 7. Layer the potato slices evenly in the dish.
8. 8. Separate the egg.
9. 9. Use the egg white for another purpose.
10. 10. Whisk the egg yolk with the milk.
11. 11. Whisk the mixture with the sour cream.
12. 12. Season the liquid generously with salt.
13. 13. Season the liquid with pepper.
14. 14. Grate fresh nutmeg into the liquid.
15. 15. Pour the liquid over the potatoes.
16. 16. Sprinkle the gratin with cheese.
17. 17. Preheat the oven.
18. 18. Set the temperature to 225 degrees Celsius.
19. 19. Use fan-assisted heat at 200 degrees Celsius.
20. 20. Use gas mark 3 to 4.
21. 21. Bake the gratin for about 35 minutes.
22. 22. Bake it until golden brown.
23. 23. Clean the porcini mushrooms.
24. 24. Slice the porcini mushrooms lengthwise into approx. 1 cm thick slices.
25. 25. Heat the remaining butter in a pan.
26. 26. Fry the porcini mushrooms over medium heat.
27. 27. Fry them for 2 to 3 minutes.
28. 28. Fry them until golden brown on both sides.
29. 29. Salt the porcini mushrooms.
30. 30. Pepper the porcini mushrooms.
31. 31. Wash the chervil.
32. 32. Shake the chervil dry.
33. 33. Set aside some leaves for garnish.
34. 34. Chop the remaining chervil.
35. 35. Whisk the oil with the lemon juice.
36. 36. Whisk the mixture with the chopped chervil.
37. 37. Cut out 4 circles from the gratin using a round cutter.
38. 38. The circles should be approx. 10 cm in diameter.
39. 39. Warm 4 plates.
40. 40. Place the gratin circles on the plates.
41. 41. Distribute the porcini mushrooms on the gratin.
42. 42. Drizzle the herb sauce decoratively onto the plates.
43. 43. Garnish the dish with the remaining chervil.

Nutrition per serving

• kcal: 367
• Protein: 20 g · Fett/Fat: 18 g · Carbs: 32 g