Potato gratin with chanterelles

Ingredients:

1 kg potato

600 g Chanterelles

250 g thick cream

1/2 Sage - beam

1/2 pcs. nutmeg

1 Rosemary - twig

2 Garlic - cloves

3 Art. l. butter

3 Art. l. olive oil

200 g parmesan cheese or grated pekorrino

ground black pepper, salt to taste

Peeled potatoes boil in salted water for 10 minutes, then cool and cut into slices.

Form for baking brush with butter. Place the potato slices tiles, sprinkle with half the norm sage, chopped straw. Mix 125 g cream with half the norm of garlic, passed through the press, season with salt, pepper, grated on a fine grater nutmeg and pour a mixture of potatoes. Bake at 230 C for 20 minutes.

Chanterelles fry 1-2 minutes in olive oil. Add the remaining sage, garlic and sliced rosemary, stir and fry for another 1-2 minutes. Put the mushrooms on top of the potatoes, pour the remaining cream, sprinkle with cheese and drizzle with melted butter. Bake for another 15 minutes, until golden brown.

When submitting a casserole cut into portions and place on a platter.