Side dish, serves 4, approx. 40 min. Potato gratin with dried porcini Creamy potato gratin is always a favorite and we make it a little extra exciting with dried porcini and tasty cheese.
DIRECTIONS
- Heat the oven to 200 degrees.
- Peel the potatoes and slice them really thin. Shred the onions and chop the dried porcini.
- Put the mix of potatoes, onions, mushrooms and salt and black pepper in an oven-proof form.
- Pour the milk and cream over the mix and sprinkle the cheese over it.
- Put in the lower part of the oven and bake for about 30 minutes or until the potatoes feel soft and the gratin has a nice color.
- Good for everything from wild beef to bird, flesh or fish such as monkfish or codfish.
INGREDIENTS
- 1 kg of potatoes, starchy
- 1 large yellow onion
- 12 g dried porcini or another mushroom
- 2 teaspoon milled JOZO Coarse mill salt
- 0.5 teaspoon coarse black pepper
- 3 dl milk
- 3 dl cream
- 100 g grated tasty cheese, such as parmesan or Swedish västerbotten cheese
