Summary

Ingredients

• 700 g potato (s)
• 120 ml cream
• 150 ml milk
• 10 g porcini mushrooms, dried
• 1 clove garlic
• 50 g Gruyère, rated
• Salt and pepper, whiter, from the mill
• Nutmeg, grated
• Fat for the shape

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Instructions

1. Preheat the oven to 200 ° C top / bottom heat.
2. Heat the cream with the milk. Rinse the boletus with cold and add to the hot liquid. Remove from heat and let steep for 15 minutes. Lift out of the milk with a slotted spoon and chop finely.
3. In the meantime, finely chop the garlic. Peel the potatoes and slice them into 2 mm thin slices. Add all of the previous ingredients to the milk and cook for 10 minutes over low heat, stirring several times. Season well with the spices.
4. Layer the mixture in a greased flat baking dish measuring 24 x 15 cm and sprinkle with the grated Gruyère.
5. Bake in the preheated oven at 200 ° C top / bottom heat on the middle rack for approx. 15 minutes. Then let it rest in the switched-off oven for about 10 minutes. Then serve.