🍽️ Creamy Potato Gratin with Leek and Mushrooms

Name: Creamy Potato Gratin with Leek and Mushrooms
Total time: 30 min
Yield: 4 servings
Ingredients: 2 stalks leek; 200 g mushrooms; 1 clove of garlic; 2 tbsp butter (à 30 g); 1 handful parsley (à 5 g); 500 g waxy potatoes; 100 ml whipping cream; 100 g crème fraîche; 2 eggs; 50 g grated parmesan; nutmeg

425 kcal · 30 min · 4 servings

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Ingredients

2 stalks leek
200 g mushrooms
1 clove of garlic
2 tbsp butter (à 30 g)
1 handful parsley (à 5 g)
500 g waxy potatoes
100 ml whipping cream
100 g crème fraîche
2 eggs
50 g grated parmesan
nutmeg

Instructions

1. Wash the mushrooms and slice them thinly.
2. Wash the leek, remove the tough ends, and cut it into diagonal rings.
3. Peel the garlic and chop it finely.
4. Heat butter in a pan and sauté the leek and garlic briefly.
5. Add the mushrooms and cook everything together over medium heat for 2 to 3 minutes.
6. Wash the parsley, shake off excess water, and pick off the leaves.
7. Finely chop the parsley leaves.
8. Stir the chopped parsley into the pan and season the mixture with salt and pepper.
9. Transfer the vegetable and parsley mixture into a gratin dish.
10. Peel the potatoes and slice or shred them into thin pieces.
11. Arrange the potato slices in a shingle pattern over the vegetables in the dish.
12. Whisk the cream, crème fraîche, eggs, and Parmesan together in a separate bowl.
13. Season the cream mixture with salt, pepper, and ground nutmeg.
14. Pour the cream mixture evenly over the potatoes.
15. Bake the gratin in the oven for about 25 minutes until golden brown.

Nutrition per serving

kcal: 425
Protein: 16 g · Fett/Fat: 28 g · Carbs: 28 g