Bosch HSLP751UC Manuale Istruttivo

Side Dishes, Vegetarian Dishes

and Casseroles

42

1 oz. dried porcini mushrooms
2 lbs. potatoes
1 garlic clove
1 tbsp. butter
¾ cup cream
¾ – 1 cup milk
Salt and black pepper
Large pinch of nutmeg
1 – 2 tbsp. Parmesan or Sbrinz, grated

   

2

2

 

Leave the mushrooms to soak in warm water for 1 hour. Gently squeeze the excess 
liquid out of the mushrooms and chop roughly.

Wash, peel and slice the potatoes thinly and evenly into slices of approximately 

1

⁄

8

 inch. Halve the garlic clove and rub a 10 inch diameter ovenproof dish with the 

garlic. The gratin will then have a slight garlic flavor.

Grease the dish with butter and layer in half of the potatoes. Distribute the 
mushrooms and layer the remaining potatoes on top.

Mix the cream and milk, season with salt, pepper, and nutmeg and pour over the 
potatoes. Sprinkle the cheese over the gratin. Bake as indicated.

Sbrinz cheese is a dark yellow, cow’s milk cheese originating in Switzerland. It has 
been aged for 2-3 years to develop a rich, mellow flavor.

Serves 4
Per serving approx. 435 kcal, 24 g fat, 42 g carbohydrates, 12 g protein