Potato and mushroom gratin
Last Updated on
Here is the recipe for Potato and Mushroom Gratin, a delicious light and creamy dish that is easy and simple to cook. Serve this gratin with a meat dish and a salad.
We prepare this gratin with a homemade béchamel sauce, and to make it even creamier we add 0% fresh cheese.
Ingredients for 6 parts:
4 SP – Green / 4 SP – Blue / 2 SP – Purple
600 g potatoes 500 g mushrooms 1 clove garlic 1 tablespoon olive oil 100 g fresh cheese 0% 2 tablespoons parmesan
For the béchamel:
400 g skimmed milk 2 tablespoons cornstarch 1 pinch of nutmeg salt, pepper
Preparation:
Begin by preparing the béchamel, in a saucepan heat the milk then dilute the cornstarch. Then add the rest of the milk and let it boil.Add salt, pepper and nutmeg then let the béchamel thicken for a few minutes.
Wash the mushrooms well and slice them, then peel the garlic and chop it, then heat the olive oil in a frying pan and fry the garlic.
Add the mushrooms then cover and let it cook for about 10 minutes, salt and pepper. Then add the mushrooms to the béchamel and mix well.
Peel the potatoes then slice them thinly, then place a layer of potatoes in a casserole dish then cover with mushroom béchamel, and fresh cheese.
Repeat until all ingredients are used up, then sprinkle with parmesan.
Put the potato and mushroom gratin then in a hot oven at 180°C for 30 to 35 minutes.
