Summary

Ingredients

• 500 g potato (s), floury boilin
• 250 g mushrooms (kin oyster mushrooms)
• 1 red pepper (s)
• 2 medium onion (s)
• 1 clove garlic
• 1 tablespoon olive oil
• Salt and pepper, black
• Clarified butter
• 200 g sour cream
• 200 g cream, (cookin cream)
• 150 g cheese, rated (Emmentaler)
• nutmeg

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Instructions

1. Wash the bell pepper, remove the stem and seeds and cut the pulp into thin strips. Cut the onions into thin slices, dice the garlic clove very finely. If necessary, clean the king oyster mushrooms and cut into slices approx. ½ cm thick.
2. Fry the peppers, onions and garlic quickly in a little olive oil, stirring constantly. Salt and pepper, then let cool. Lightly brown the king oyster mushrooms in a little oil while stirring, season with salt, pepper and leave to cool. Peel and wash the potatoes and slice them into very thin slices.
3. Whisk the sour cream with the cooking cream and 100 g cheese, grind black pepper and a little nutmeg over it.
4. Preheat the oven to 190 ° top / bottom heat or 170 ° convection.
5. Rub an ovenproof dish with a clove of garlic and grease with clarified butter. Layer the potato slices evenly and distribute about 3/4 of the cream and cheese mixture on top. Place the fried vegetables and mushrooms on top and pour the rest of the cream and cheese mixture over everything. Scatter the remaining 50 g of cheese on top and put on a few flakes of clarified butter.
6. Bake until golden brown in 60 - 90 minutes (after 60 minutes, use a wooden stick to test whether the potatoes are cooked).
7. This gratin is suitable both as a main course (particularly good with a colorful leafy salad) and as an accompaniment to e.g., roast lamb.