Potato and chanterelle gratin with smoked pork

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook covered for about 20 minutes. Quench, peel and let cool

2. 2

   Peel, wash and roughly dice the carrot. Peel onions. Boil 1 1/2-2 l water, 1 onion, bay leaf, cloves, carrot and peppercorns in a large pot. Wash the smoked pork and put it in (should be covered). Cover and cook over a low heat for about 45 minutes

3. 3

   Clean the chanterelles, wash them if necessary. Dice 1 onion and fry in hot butter until golden brown. Add the chanterelles and fry them. Season with salt and pepper

4. 4

   Instead of fresh chanterelles, you can also use frozen or canned chanterelles. For tins or jars, pay attention to the weight of the chanterelles. 150-165 g are sufficient for this dish

Nutrition Facts

KCAL
730 kcal

CARBS
40 g

FATS
38 g

PROTEINS
51 g