Potatoes au gratin with mushroom filling and bacon (potatoes with mushroom filling)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash potatoes thoroughly and cook in boiling water for 30-45 minutes. Clean and trim the mushrooms and, depending on their size, leave them whole, halved or quartered. Peel garlic and press it through a garlic press. Wash parsley, shake dry, pluck leaves from the stalks and chop. Heat oil in a pan for the filling.

2. 2

   Fry the mushrooms for about 5 minutes, turning them over. Season with garlic, salt and pepper. Deglaze with cream. Stir in parsley, except for a little bit for sprinkling. Cut the finished potatoes lengthwise in half and hollow them out. Mash the inside of the potatoes with a fork and add to the mushrooms. Spread the filling into the hollowed halves. Cut the bacon slices in half and place them on the potatoes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.

3. 3

   Cut the finished potatoes lengthwise in half and hollow them out. Mash the inside of the potatoes with a fork and add to the mushrooms. Spread the filling into the hollowed halves. Cut the bacon slices in half and place them on the potatoes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Arrange the finished potatoes and sprinkle with parsley

4. 4

   Preparation time approx. 1-1 1/4 hours

Nutrition Facts

KCAL
540 kcal

CARBS
47 g

FATS
33 g

PROTEINS
12 g