Potato gratin with leek and porcini mushrooms

Total time: 1hr 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 574 Kcal, 18g Protein, 38g Carbohydrates, 37g Fat


  • Gratin
  • 1 kg mealy potatoes, cut into slices approx. 5 mm thick
  • 300 g leek, halved lengthwise, thinly sliced
  • 120 g Gruyère, coarsely grated
  • 0.5 tsp salt
  • 2 dl cream
  • a little nutmeg
  • a little pepper
  • 20 g dried porcini mushrooms, soaked in water, drained
  • Salad
  • 1.5 tbsp apple vinegar
  • salt and pepper to taste
  • 2 tbsp pumpkin seed oil
  • 150 g leaf salad (e.g. curly endive), cut into pieces
  • 0.5 tbsp poppy seeds, toasted
  • 2 tbsp pumpkin seeds
  • Utensils
  • One shallow baking dish (holding approx. 3 l), greased

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  • Gratin

    Mix the potatoes, leeks, mushrooms and half the Gruyère, transfer to the prepared tin Season the cream, pour over the top. Sprinkle with the rest of the Gruyère. Gratinate for approx. 1 hr. in the centre of an oven preheated to 180°C.
  • Salad

    Mix the vinegar with all the other ingredients up to and including the pepper. Toss the leaf salad in the dressing shortly before serving, plate up. Sprinkle with pumpkin seeds. Plate up the potato gratin with the leek and porcini mushrooms. Serve with the salad.

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