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🍽️ Creamy Porcini Potato Gratin

396 kcal · 30 min · 4 servings

Ingredients

• 650 g mostly waxy potatoes
• salt
• 500 g fresh porcini mushrooms
• 2 garlic cloves
• 30 g fresh parsley
• 4 sprigs oregano
• 4 tbsp olive oil
• pepper (from the mill)
• nutmeg
• 1 tbsp lemon juice
• 150 ml poultry broth
• 120 g freshly grated Pecorino

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with plenty of salted water.
3. 3. Boil the potatoes for about 20 minutes until they are almost tender.
4. 4. Clean the porcini mushrooms with kitchen paper to remove dirt.
5. 5. Slice the porcini mushrooms into thin slices.
6. 6. Peel the garlic and chop it finely.
7. 7. Wash the parsley and oregano.
8. 8. Shake the herbs dry.
9. 9. Chop the herbs finely.
10. 10. Set aside 1 to 2 teaspoons of the chopped herbs for later.
11. 11. Heat 2 tablespoons of oil in a pan.
12. 12. Sauté the mushroom slices in the hot oil.
13. 13. Add the chopped garlic and the remaining herbs to the pan.
14. 14. Continue frying the mixture for 3 to 4 minutes.
15. 15. Season the mushroom mixture with salt, pepper, nutmeg, and a splash of lemon juice.
16. 16. Preheat the oven to 200 degrees (top and bottom heat).
17. 17. Grease a baking dish with the remaining oil.
18. 18. Let the pre-cooked potatoes drain.
19. 19. Peel the drained potatoes.
20. 20. Slice the peeled potatoes.
21. 21. Layer the potato slices alternately with the mushroom mixture in the baking dish.
22. 22. Pour the broth over the layers.
23. 23. Sprinkle the Pecorino cheese evenly over the top.
24. 24. Place the baking dish in the preheated oven.
25. 25. Bake the gratin for 20 to 25 minutes until golden brown.
26. 26. Remove the gratin from the oven.
27. 27. Sprinkle the reserved herbs over the hot dish.
28. 28. Serve the gratin immediately while hot.

Nutrition per serving

• kcal: 396
• Protein: 22 g · Fett/Fat: 22 g · Carbs: 28 g