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Potato gratin with goat cheese chanterelle

Potato gratin with goat cheese chanterelle

Ingredients for Potato gratin with goat cheese chanterelle

AmountIngredient
800 grams Potatoes, waxy variety
200 grams Chanterelles Addo
3 tbsp Chopped chives
3 tbsp red onion
100 grams Dice bacon
200 grams Goat cheese
200 grams Cream
100 grams Fresh goat cheese
something Salt
something Pepper, black, broken
something Nutmeg, freshly grated
1 no Garlic

Potato gratin with goat cheese chanterelle Directions

Cook the potatoes with the skin allow it to cool, then peel and cut into slices.

Peel the garlic clove and rub it thoroughly an ovenproof dish.

Bacon in a small frying pan so long resigned to almost all the fat is. Then add the onions and sauté glassy. Remove pan from heat, cream, chives, salt, add pepper, nutmeg and cream cheese and mix everything thoroughly.

Drain the mushrooms and cut off slightly smaller. Potatoes with mushrooms and sauce mix and pour into the baking dish.

Cheese slices into quarters lengthwise and each and all layers in a stack. Then cut off the narrow side down fine strips.

Käsestreifchen loosen up a bit with your hands and sprinkle over the potatoes. In oven at 175 ° C for 15 minutes over bake.

This fits with a simple mixed salad vinaigrette and fresh bread.


 

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