Potato casserole with chanterelle cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the potatoes, cover and cook in plenty of boiling water for 20-25 minutes. In the meantime, clean the chanterelles, wash them thoroughly several times and drain them well. Peel and finely chop the onion. Wash the thyme, shake dry and pluck off the leaves, except for a little to garnish. Wash pork fillets and dab dry. Heat the oil in a large pan and fry the fillets for about 5 minutes, turning them over.

2. 2

   Season with salt and pepper and continue to fry over a low to medium heat for about 10 minutes. Turn in between. Remove the finished fillet from the pan and let it cool down. Add 15 g butter to the hot frying fat and fry the onion briefly. Add chanterelles and fry for 4-5 minutes. Add thyme and season with salt and pepper. Dust the chanterelles with flour, add stock and cream, bring to the boil and simmer for 4-5 minutes, stirring continuously. Add meat juice from the pork fillets and season to taste with salt and pepper. Drain the potatoes, rinse with cold water and peel. Dice the potatoes and place them in a flat ovenproof dish as a wreath. Cut pork fillets into slices, place them in the middle and spread the chanterelle cream over them.

3. 3

   Dust the chanterelles with flour, add stock and cream, bring to the boil and simmer for 4-5 minutes, stirring continuously. Add meat juice from the pork fillets and season to taste with salt and pepper. Drain the potatoes, rinse with cold water and peel. Dice the potatoes and place them in a flat ovenproof dish as a wreath. Cut pork fillets into slices, place them in the middle and spread the chanterelle cream over them. Crumble the toast finely in the universal chopper. Heat 25 g butter in a frying pan and fry the bread crumbs briefly in it (do not allow to brown). Spread the breadcrumbs on the chanterelles. Cut the bacon slices in half, roll them up and distribute between the potato cubes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Serve garnished with fresh thyme

4. 4

   Crumble the toast finely in the universal chopper. Heat 25 g butter in a frying pan and fry the bread crumbs briefly in it (do not allow to brown). Spread the breadcrumbs on the chanterelles. Cut the bacon slices in half, roll them up and distribute between the potato cubes. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-30 minutes. Serve garnished with fresh thyme

Nutrition Facts

KCAL
720 kcal

CARBS
50 g

FATS
38 g

PROTEINS
44 g