Gratin of Potatoes and Mushrooms from Sud de France by Caroline Conran
When they are in season, you can use wild mushrooms for this rich dish, cèpes or pleurottes – ceps or oyster mushrooms (or morel would be even better) – in which case you will not need the dried...
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Ingredients
- 250 ml crème fraîche
- 1 clove garlic, cut across
- 30 g butter, softened to room temperature
- 750 g potatoes, peeled and thinly sliced
- salt, pepper
- 50 g Gruyère cheese, grated
- small handful dried ceps, dried in the oven until crisp and ground to a powder
- 300 g small button mushrooms, thinly sliced
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