Potato gratin with goat cheese chanterelle
Ingredients for Potato gratin with goat cheese chanterelle
Amount | Ingredient |
---|---|
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.