Potato Gratin with Sauteed Porcini Mushrooms

Ingredients

• 1 Garlic clove
• 10 g butter (2 tsp)
• 800 g waxy potatoes
• 1 egg yolk
• 400 ml milk (1.5% fat)
• 50 g sour cream (2 tbsp)
• Salt
• Pepper
• nutmeg
• 50 g grated cheese (e.g., Gruyère)
• 600 g porcini mushrooms
• 4 stalks chervil
• 2 tbsp olive oil
• 2 tbsp lemon juice

Instructions

1. 1.

   Peel the garlic clove, rub the baking dish with it and brush with 1 tsp butter.

2. 2.

   Wash, peel and slice the potatoes into very thin rounds. Layer them evenly in the dish.

3. 3.

   Separate the egg (save the white for another use). Whisk the yolk with milk and sour cream. Season heavily with salt, pepper and freshly grated nutmeg, then pour over the potatoes. Sprinkle with cheese and bake in a preheated oven at 225 °C (200 °C fan; gas: level 3–4) for about 35 minutes until golden brown.

4. 4.

   Meanwhile clean the porcini mushrooms and slice them lengthwise into ~1 cm thick pieces. Heat the remaining butter in a pan, fry the mushrooms over medium heat for 2–3 minutes on each side until golden brown. Season with salt and pepper.

5. 5.

   Wash the chervil, shake off excess water and chop the leaves, reserving a few for garnish. Mix the oil with lemon juice and chervil.

6. 6.

   Using a round cutter, cut out four 10 cm circles from the gratin and place them on four preheated plates. Distribute the porcini mushrooms over the circles, drizzle the herb sauce decoratively onto the plates, and garnish with remaining chervil.