Summary

Ingredients

• 500 g potato (s), waxy
• 500 g mushrooms, fresh brown (Eerline)
• 4 shallot (s), or 2 small. Onions
• 50 g butter
• 3 cloves garlic, (must be !!)
• 4 tablespoon white wine, dry
• 0.5 ½ bunch parsley, smooth, chopped
• Salt and pepper, white
• 100 g cheese, rated
• 250 ml whipped cream
• 2 egg yolks
• 0.5 ½ bunch chives, cut into rolls
• nutmeg

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Instructions

1. Potatoes, peeled, cut into evenly thin slices and blanch in 1 l boiling salted water for approx. 3 minutes. Lift out with a slotted spoon, rinse with cold water and drain well.
2. Cut the mushrooms into slices and dice the shallots and garlic cloves very finely.
3. Heat 40 g butter in a pan and sauté the onion and garlic cubes until translucent. Add the mushrooms, fry briefly, pour in the wine and cook over high heat for about 5 minutes. Add the parsley and salt and pepper everything.
4. Grease an ovenproof dish with the remaining butter and layer the potatoes and mushrooms in layers, pepper the potatoes and sprinkle with some cheese and pour the cream on top. The top layer should be mushrooms.
5. Mix the rest of the cream with the egg yolks, season with salt, pepper and, if necessary, nutmeg and pour over the mushroom layer. Sprinkle over the remaining cheese and bake everything preheated to 180 ° for approx. 30 minutes until a golden brown crust has formed.
6. Serve sprinkled with chives.