Potato and Mushroom Gratin

Name: Potato and Mushroom Gratin
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 3
Ingredients: 12 medium sized white mushrooms (about 250 g); 1 small onion; 2 stem(s) fresh parsley; 10 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1 large stick of leek (leek; approx. 300 g); 600 g Potatoes; 1 Garlic clove; 1/2 sprig of rosemary; 1/2 potty Oregano (alternatively 1/2 teaspoon each of dried rosemary and oregano); 1 package (150 g) Preparation of cream cheese with herbs from Provence; 200 g Whipped cream; 25 g freshly grated Parmesan cheese; 7-10 Tbsp Herbs; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 3

12 medium sized white mushrooms (about 250 g)
1 small onion
2 stem(s) fresh parsley
10 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1 large stick of leek (leek; approx. 300 g)
600 g Potatoes
1 Garlic clove
1/2 sprig of rosemary
1/2 potty Oregano (alternatively 1/2 teaspoon each of dried rosemary and oregano)
1 package (150 g) Preparation of cream cheese with herbs from Provence
200 g Whipped cream
25 g freshly grated Parmesan cheese
7-10 Tbsp Herbs
7-10 Tbsp Grease

Directions

1
Clean the mushrooms and twist / break out the stems. Chop the stems finely. Peel onion and chop finely. Wash parsley, dab dry and also chop. Heat the fat in a pan and brown the onions and chopped mushroom stems lightly.
2
Put them in a bowl, mix in parsley and season with salt, pepper and nutmeg. Clean, wash and cut the leek into rings. Wash, peel and thinly slice the potatoes. Layer potatoes and leek in flakes in a greased gratin dish. Peel garlic and press it through a garlic press. Wash the rosemary and oregano, dab dry and chop. Mix 120 g cream cheese, cream, garlic and herbs. Season with salt and pepper. Pour the icing evenly over the potatoes and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40-45 minutes. Mix the remaining cream cheese with the mushroom mixture and fill the mushrooms with it.
3
Mix 120 g cream cheese, cream, garlic and herbs. Season with salt and pepper. Pour the icing evenly over the potatoes and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 40-45 minutes. Mix the remaining cream cheese with the mushroom mixture and fill the mushrooms with it. After half of the baking time, spread the mushrooms on the gratin and sprinkle everything with parmesan. Ready to bake. Serve garnished with fresh herbs as desired
4
Per portion (with 3 persons) approx. 2390 kJ/ 570 kcal. E 17 g/ F 42 g/ KH 30 g