Mushroom Potato Gratin

A delicious mushroom dish for any occasion!

Rinse and brush the potatoes well (since they are new potatoes, peeling is unnecessary). Now cut the potatoes on the slicer into very narrow slices.

Cut the mushrooms into narrow slices as well. It is important to use large cultivated mushrooms, which are a little bit spicier in flavor.

Grease and butter a large, shallow baking dish with garlic and top with a layer of potatoes. Season lightly with salt and pepper and top with the blanched leeks and season lightly as well. Now place a layer of mushroom slices on top, season and cover with the parsley and onion mixture. Now evenly distribute the remaining potato slices on top.

Mix both types of cream with the water as well as the cheese, season lightly, pour over the gratin and garnish with butter flakes.

Place in the very hot oven. Turn the temperature down to 200 °C and bake the gratin for a good 90 minutes. If necessary, cover with foil at the end.

Serve the gratin with leaf salad, exceptionally tomato and cucumber salad go wonderfully with it.

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