Potato gratin

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Peel, wash and slice the potatoes. Boil up the cream. Season with salt, pepper and nutmeg. Add potato slices to the boiling cream and cook for about 10 minutes. In the meantime peel and finely dice the onions. Pour the potatoes onto a sieve and collect the cream.

2. 2

   Clean and halve the mushrooms. Heat the oil in a pan and fry the mushrooms while turning. Shortly before the end of the frying time, add the onions and fry. Season with salt, pepper and paprika and remove from the pan. Wash the fillet and dab dry. Fry the fillet on all sides in the frying fat. Whisk cream and eggs, season with stock, salt and pepper. Grease a pizza form (33 cm Ø). Cut the fillet into slices. Arrange potatoes, mushrooms and meat in the form, pour the egg cream over it and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Wash parsley, dab dry and chop finely. Mix crème fraîche, salt, pepper and 2/3 of the parsley.

3. 3

   Whisk cream and eggs, season with stock, salt and pepper. Grease a pizza form (33 cm Ø). Cut the fillet into slices. Arrange potatoes, mushrooms and meat in the form, pour the egg cream over it and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Wash parsley, dab dry and chop finely. Mix crème fraîche, salt, pepper and 2/3 of the parsley. Pour onto the casserole and sprinkle with the remaining parsley. Serve garnished with herbs as desired

4. 4

   Preparation time approx. 1 1/4 hours

Nutrition Facts

KCAL
620 kcal

CARBS
24 g

FATS
41 g

PROTEINS
38 g