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🥤 Juicy Potato Casserole

736 kcal · 30 min · 4 servings

Ingredients

• 1 kg waxy potatoes
• 500 g porcini mushrooms
• 1 onion
• 2 garlic cloves
• 2 tbsp butter (15 g each)
• salt
• pepper
• 75 g parmesan (32% fat in dry matter)
• 150 ml vegetable broth
• 200 ml whipping cream
• 200 g crème fraîche
• 4 tbsp sunflower seeds (15 g each)
• 50 g leaf lettuce
• 1 tbsp vinegar
• 1 tbsp rapeseed oil

Instructions

1. 1. Wash the potatoes and peel them.
2. 2. Slice the potatoes into thin rounds.
3. 3. Clean the porcini mushrooms and grate them finely.
4. 4. Slice the porcini mushrooms.
5. 5. Peel the onion and the garlic.
6. 6. Finely dice the onion and the garlic.
7. 7. Heat one tablespoon of butter in a pan.
8. 8. Add the onion, garlic, and porcini mushrooms to the pan.
9. 9. Sauté the vegetables over high heat for three to four minutes.
10. 10. Grate the Parmesan cheese.
11. 11. Mix the vegetable broth, whipping cream, and crème fraîche.
12. 12. Season the mixture with salt and pepper.
13. 13. Stir in half of the sunflower seeds and the Parmesan.
14. 14. Butter a baking dish.
15. 15. Layer the potato slices and porcini mushrooms in the dish.
16. 16. Pour the cream mixture over the vegetables.
17. 17. Preheat the oven to 175 degrees Celsius (convection 150 degrees or gas mark 2).
18. 18. Bake the casserole for about one hour.
19. 19. Sort through the leaf salad.
20. 20. Wash the salad and shake it dry.
21. 21. Toss the salad with vinegar and rapeseed oil.
22. 22. Place the salad on top of the finished casserole.
23. 23. Sprinkle the remaining sunflower seeds over the casserole.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 736
• Protein: 25 g · Fett/Fat: 48 g · Carbs: 52 g