Mushroom and potato gratin

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes. Cook in boiling salted water for about 15 minutes. In the meantime, clean, wash and slice the mushrooms. Heat oil in a pot. Fry the mushrooms for about 2 minutes. Sort the spinach and wash it thoroughly.

2. 2

   Peel and chop onion and garlic. Take the mushrooms out of the pot. Put the onion, garlic and dripping wet spinach into the pot and sauté briefly until the spinach has collapsed. Season with salt and pepper. Drain the liquid and add the mushrooms. Drain the potatoes and let them cool down a little. Cut into thin slices. Place the potato slices in flakes on the edge of a flat casserole dish. Place the spinach and mushroom vegetables in the middle. Crumble the cheese coarsely and sprinkle over the vegetables with the olives. Mix cream and crème fraîche.

3. 3

   Drain the potatoes and let them cool down a little. Cut into thin slices. Place the potato slices in flakes on the edge of a flat casserole dish. Place the spinach and mushroom vegetables in the middle. Crumble the cheese coarsely and sprinkle over the vegetables with the olives. Mix cream and crème fraîche. Pour over the gratin. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20-25 minutes

4. 4

   Dishes: own

Nutrition Facts

KCAL
430 kcal

CARBS
19 g

FATS
33 g

PROTEINS
13 g