Potato and Boletus Gratin
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 ml whipped cream
- 300 ml milk
- 20 g porcini mushrooms, dried
- 2 cloves garlic
- 1 kg potato (s)
- salt and pepper
- nutmeg
- 100 g cheese, rated
Print Recipe
Pin Recipe Instructions
- Mix the milk with the whipped cream and heat. Rinse the porcini mushrooms with cold water and add them to the hot cream milk. Remove from heat and let steep for 10 minutes.
- Preheat the oven to 200 °.
- Remove porcini mushrooms from the milk with a slotted spoon and chop finely. Peel the garlic and chop in to fine slithers. Peel the potatoes and slice them into 2 mm thin slices. Add the potato slices, porcini mushrooms and garlic to the milk and cook over medium heat for 10 minutes. Stir several times so that the potatoes don`t stick. Season well with salt, pepper and nutmeg.
- Layer the potato mixture in a greased baking dish and sprinkle with the cheese. Bake in the preheated oven on the middle rack for 15 minutes. Let it rest for 10 minutes in the switched-off oven and then serve.
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