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Potato Gratin with Chives
Dish kind
Main dish
Ingredients
- 600g of potatoeses
- 300g of ceps
- 100g of grated cheese
- 20cl of Gloria milk
- 30g of butter
- nutmeg
- 4 tablespoons of olive oil
- salt
- pepper
- 1 tablespoons of frozen Darégal Garlic
- 2 tablespoons of frozen Darégal Chives
- 2 tablespoons of frozen Darégal Parsley
Preparation
- Difficulty
- Preparation time
- Cost
Instructions
Serves 4
- Preheat the oven to 210°C (thermostat 7).
- Clean the mushrooms. Cut the mushroom feet and hats into thin slivers.
- Wash and peel the potatoes. Cut them into rounds 1 cm thick.
- Heat the oil in a frying pan. Put the potatoes in the frying pan and slowly brown them for 10 minutes. Add the mushrooms after 5 minutes.
- Salt and pepper. Add 1 Darégal garlic.
- Butter a gratin dish. Put the crepes, potatoes and the Darégal parsley, chives and crushed garlic in the gratin dish. Cover with condensed Gloria milk. Scatter grated cheese over the top.
- Cook au gratin in the oven for 10 minutes. Serve in the cooking dish.
Discover the Darégal products used in this recipe:
