Summary

Ingredients

• 500 g potato (s)
• 250 g mushrooms, fresh
• 1 red pepper
• 2 spring onion (s)
• 2 cloves garlic)
• 250 ml vegetable stock
• 200 g whipped cream
• 1 tablespoon herb butter
• 3 tablespoon sunflower oil
• 150 g Gouda cheese, rated
• salt
• pepper
• oregano
• nutmeg
• some parsley

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Instructions

1. Pre-cook the potatoes with their skin on until they are half through.
2. Wash the mushrooms, peppers and spring onions and then cut them to the desired size. Chop the garlic cloves.
3. Sweat the sunflower oil together with the spring onions, garlic cloves and herb butter in a pan for a few minutes. Add the peppers and mushrooms and cook until they are firm to the bite. Season with salt, pepper, oregano and parsley.
4. Preheat the oven to 180 degrees.
5. Mix the cooked mushrooms and peppers with the vegetable stock and cook for a few minutes. Add the whipped cream and bring to the boil again and season to taste again.
6. After a few minutes, add a handful of grated Gouda cheese. As soon as the cheese has cooked off, season one last time and add a little nutmeg. Make sure that the sauce stays nice and liquid and does not thicken.
7. Put the peeled and sliced potatoes in a baking dish and pour the sauce over them. Finally, distribute the grated Gouda evenly in the baking dish. Depending on the oven, bake on the middle rack at 180 degrees for about 20 minutes. The gratin is ready as soon as the Gouda turns golden brown.