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- Potato gratin with leek and porcini mushrooms
Potato gratin with leek and porcini mushrooms
Nutrition facts per serving:
- Energy in kcal about 574
- Fat about 37g
- Carbohydrates about 38g
- Protein about 18g
This is needed
This is needed
for 4 people
Gratin
- 1 kg mealy potatoes, cut into slices approx. 5 mm thick
- 300 g leek, halved lengthwise, thinly sliced
- 2 dl cream
- 0.5 tsp salt
- 120 g Gruyère, coarsely grated
- 20 g dried porcini mushrooms, soaked in water, drained
- a little nutmeg
- a little pepper
Salad
- 1.5 tbsp apple vinegar
- 2 tbsp pumpkin seed oil
- salt and pepper to taste
- 0.5 tbsp poppy seed, toasted
- 150 g leaf salad (e.g. curly endive), cut into pieces
- 2 tbsp pumpkin seeds
Tools
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- One wide ovenproof dish (holding approx. 3 ½ l), greased
And that's how it's done
And that's how it's done
Gratin
Mix the potatoes, leeks, mushrooms and half the Gruyère, transfer to the prepared tin Season the cream, pour over the top. Sprinkle with the rest of the Gruyère.
Gratinate for approx. 1 hr. in the centre of an oven preheated to 180°C.
Salad
Mix the vinegar with all the other ingredients up to and including the pepper. Toss the leaf salad in the dressing shortly before serving, plate up. Sprinkle with pumpkin seeds. Plate up the potato gratin with the leek and porcini mushrooms. Serve with the salad.
