The recipe for gratin with porcini mushrooms

The real Dauphinois gratin, revisited in an even more gourmet version with porcini mushrooms!

Ingredients of the gratin dauphinois with porcini mushrooms for 4 people:

• 4 large potatoes
• 200g of porcini mushrooms in oil
• 40 cl  of whole liquid fresh cream
• 1 clove of garlic
• 1 sprig of thyme
• 2 bay leaf
• 10cl of fresh cream
• salt pepper
• nutmeg

Preparation of the gratin dauphinois with porcini mushrooms  

• Peel the potatoes, and cut them into thin slices using a mandoline. Cook them for 30 min
• In a saucepan, bring the cream with the thyme and the bay leaf and the clove of garlic in a shirt, the nutmeg, the salt and pepper to the boil. Lower the heat and cook for a few minutes. Remove the bay leaf, thyme and garlic clove.
• Preheat the oven to 180°C / Th.6.
• Place a layer of potatoes in a gratin dish, followed by a layer of porcini mushrooms and cream. Repeat the operation a second time, ending with a layer of potatoes.
• Bake for 50 minutes in the oven