Mushroom Potato Bake
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Mushroom Potato Bake
Ingredients
800 g potatoes, 300 ml heavy cream, 20 g butter, 3 cloves of garlic, two of them thinly sliced, 1 sprig of thyme, 1 bay leaf, 200 g bacon, 200 g mushrooms, salt, freshly ground black pepper, nutmeg
Preparation
Peel and wash the potatoes, then pat them dry. Slice them into 3 mm thick slices or grate them. Bring the heavy cream to a boil, then add the potatoes, sliced garlic, thyme, bay leaf, black pepper, and nutmeg. Season with salt. Remove from heat and let it sit covered for 20-30 minutes. Preheat the oven to 160°C. Dice the mushrooms and bacon into uniform pieces, then sauté them together. Rub a square baking dish with garlic and lightly grease it with butter. Line the dish with the potatoes, then place the mushroom-bacon mixture on top. Bake in the oven for about 45 minutes. Before serving, use a hot grill to brown the top for a nice color.
Tip
Serve with a drizzle of garlic sour cream
