Juicy Potato Casserole

Ingredients

• 1 kg waxy potatoes
• 500 g chanterelle mushrooms
• 1 onion
• 2 Garlic cloves
• 2 tbsp butter (15 g)
• Salt
• Pepper
• 75 g parmesan cheese (32% fat in whole milk)
• 150 ml Vegetable broth
• 200 g whipping cream
• 200 g crème fraîche
• 4 tbsp sunflower seeds (15 g)
• 50 g mixed salad greens
• 1 tbsp vinegar
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Wash, peel and slice potatoes. Clean chanterelles, rub off dirt and slice. Peel onion and garlic and finely dice. Heat 1 tbsp butter in a pan. Add onion, garlic and mushrooms and fry for 3–4 minutes over high heat.

2. 2.

   Grate parmesan. Whisk vegetable broth, whipping cream and crème fraîche together, season with salt and pepper. Fold in half the sunflower seeds and parmesan. Layer potatoes and mushrooms in a greased baking dish and pour the cream mixture over them. Bake the juicy potato casserole in a preheated oven at 175 °C (convection 150 °C; gas: level 2) for about 1 hour.

3. 3.

   Rinse, wash and dry mixed salad greens, toss with vinegar and rapeseed oil, and arrange on top of the juicy potato casserole. Sprinkle remaining sunflower seeds and serve.