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Potato and mushroom gratin.

ingredients

servings

4

Potatoes

950 grams

Champignon mushrooms

300 grams

Full fat milk

70 mL

Eggs

2 unit

Grated Parmesan cheese

30 grams

Garlic

1 wedge

Extra virgin olive oil

1 spoon

Dried thyme

1 pinch

Salt

1 pinch

Pepper

1 pinch

single courses from Italy

Potato and mushroom gratin.

Potato and mushroom gratin.

vegetarian with eggs with lactose source of C vitamins high in potassium

ready in

1 hour 15 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Potato and mushroom gratin.

Potatoes, often used as a second course, buy a lot from this nutritional point of view.

Potato and mushroom gratin. step 1

step 1

Cut the potatoes into very thin slices, put them in a bowl, season with salt and let them rest. Meanwhile, slice the mushrooms, put them in a pan with the garlic, salt and pepper, and cook them over medium heat for 5 min, until they have lost

Potato and mushroom gratin. step 2

step 2

liquids. Beat the eggs together with the milk, add salt and pepper. Drain the potatoes of any excess water and pat dry with a clean cloth. Brush a baking dish with oil and add the first layer of potato slices, so as to cover the bottom.

Potato and mushroom gratin. step 3

step 3

Place the mushrooms on top, then spread a few tablespoons of milk and egg mixture and a little grated Parmesan. Continue with a second layer of potatoes and mushrooms, then add a few tablespoons of milk and egg mixture and Parmesan.

Potato and mushroom gratin. step 4

step 4

Repeat until all the ingredients are used up. Put in a preheated oven at 200 ° C for 45 min, or until the gratin looks golden brown, with the potatoes slightly crunchy on the surface, but still soft inside. Scented with thyme leaves.

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