Potato and mushroom gratin

4.5 2 évaluations

Préparation 20min

Total 2h 5min

6 portions

Ingrédients

mixed dried mushrooms
20 g
boiling water
50 g
cheddar cheese
150 g
Parmesan
100 g
extra virgin olive oil plus extra to grease
20 g
brown onion cut into quarters
200 g
garlic cloves
2
fresh rosemary leaves only, plus extra to garnish
1 sprig
fresh Swiss brown mushrooms sliced (see Tips)
200 g
white wine
125 g
sea salt
¼ tsp
ground black pepper
¼ tsp
cornflour
2 tsp
water
300 g
Vegetable stock paste (see Tips)
30 g
thickened cream
300 g
seeded wholegrain mustard
40 g
baby white potatoes unpeeled and sliced (5 mm - see Tips)
1000 g

Niveau

facile

Infos nut. par 1 portion

Sodium 579.7 mg

Protides 18.3 g

Calories 2329.8 kJ / 556.8 kcal

Lipides 35.1 g

Fibre 5.3 g

Graisses saturées 19.6 g

Glucides 41 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Bake it till you make it 10 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Marinated chicken with salsa

40min

Lamb korma meatball lettuce cups with Varoma bundt tin

45min

Mixed tomato and labne salad

24h 20min

Fish "tacos" with coleslaw (Noni Jenkins)

25min

Nourish bowl (Diabetes, Thermomix® Cutter, TM6)

55min

Vegan potato and onion bake (Thermomix® Cutter, using modes)

1h 30min

Crunchy salad with green goddess dressing (Diabetes,Thermomix® Cutter, using modes)

20min

Eggplant and ricotta involtini

1h 20min

Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)

24h 55min

Gwinganna biryani

25h 20min

Rich mushroom stew with buttermilk dumplings

45min

Fish with herb tahini sauce & quinoa cauli tabbouleh

35min