Autumnal Potato and Mushroom Gratin with Thyme
A warming autumn dish: potato slices and mushrooms bake in the oven under a savory egg custard with mountain cheese, turning golden brown on top.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 1000 g waxy potatoes
- 400 g mushrooms
- 2 pc onions
- 1 pc garlic clove
- 3 pc eggs
- 200 ml milk
- 100 ml heavy cream
- 100 g mountain cheese, grated
- 1 tsp thyme, dried
- 2 tbsp cooking oil
- 1 pinch nutmeg
- salt
- pepper
Method
- Preheat the oven to 200 °C top and bottom heat and lightly grease a baking dish.
- Peel the potatoes, cut them into slices about 3 mm thick and briefly rinse them under cold water.
- Clean the mushrooms and slice them. Finely dice the onions and the garlic.
- Heat the oil in a large pan, sweat the onions and garlic in it for about 3 minutes until translucent. Then add the mushrooms and fry for 5 minutes until the liquid has evaporated.
- Whisk the eggs, milk and cream together in a bowl and season with salt, pepper and nutmeg.
- Layer the potato slices and the mushroom mixture alternately in the dish, sprinkling each layer with a little thyme. Pour the egg custard over the top.
- Spread the mountain cheese evenly over the top and bake the gratin for 40 to 45 minutes, until the potatoes are soft and the surface is golden brown. Let it rest briefly and serve warm.