Steinpilz Kartoffel Gratin

Ingredients

• 650 g mostly firm boiling potatoes
• Salt
• 500 g fresh porcini mushrooms
• 2 Garlic cloves
• 30 g fresh parsley
• 4 sprigs oregano
• 4 tbsp olive oil
• pepper (ground)
• nutmeg
• 1 tbsp Lemon Juice
• 150 ml poultry broth
• 120 g freshly grated Pecorino

Instructions

1. 1.

   Wash the potatoes and cook in plenty of salted water for about 20 minutes until almost tender. Clean the mushrooms with kitchen paper, slice them. Peel and finely chop the garlic. Wash, dry, and finely chop the parsley and oregano; set aside 1–2 tsp. Sauté the mushrooms in 2 tbsp oil, add garlic and herbs, cook 3–4 minutes more. Season with salt, pepper, nutmeg, and lemon juice.

2. 2.

   Preheat the oven to 200 °C (400 °F) with fan or convection.

3. 3.

   Grease a baking dish with remaining oil, drain the potatoes, peel, slice, and layer alternately with the mushroom mixture. Pour in the broth, sprinkle Pecorino on top. Bake in the preheated oven for 20–25 minutes until golden brown. Serve hot, sprinkled with the remaining herbs.