Potato Bake with Mushrooms

Ingredients

• 1 kg waxy potatoes
• 500 ml whipping cream
• 1 Garlic clove
• 2 tbsp crème fraîche
• 3 eggs
• Salt
• Pepper (freshly ground)
• nutmeg (freshly grated)','100 g shredded cheese (e.g., Gruyère, Emmental)','200 g chanterelles','2 tbsp butter','2 tbsp chopped parsley

Instructions

1. 1.

   Peel the garlic clove. Rub it into a baking dish (about 12x30 cm).

2. 2.

   Wash, peel and slice the potatoes into about 2-3 mm thick rounds or shave them thinly.

3. 3.

   Whisk together cream, eggs and crème fraîche; season with salt, nutmeg and pepper.

4. 4.

   Layer slices of potato in the dish, pour over the egg‑cream mixture, sprinkle some cheese on top, and repeat until all ingredients are used. Finish with a layer of cheese; potatoes should be just covered by liquid.

5. 5.

   Bake in a preheated oven at 180 °C (convection) for about 40–50 minutes until golden brown.

6. 6.

   Clean the mushrooms and place them in a separate baking dish; dot with butter, season, and bake during the last 15–20 minutes of the potatoes, turning occasionally.

7. 7.

   Serve sprinkled with parsley.

8. 8.