Porcini mushroom gratin

Porcini mushroom gratin

Total: 1 hr | Active: 35 Min.
Nutritional value / people: 388 kcal
, Fat: 24 g
, Carbohydrate: 25 g
, Protein: 13 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

150 g Mascarpone
½ dl water, hot
600 g mealy potatoes, cut into approx. 1 cm cubes
40 g dried porcini mushrooms, soaked, drained, roughly chopped
¾ tsp salt
a little pepper
1 spring onion incl. green part, cut into rings, greens set aside
100 g soft cheese (e.g. Taleggio), cut into pieces
4 tbsp white balsamic vinegar
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4 wide-bottomed ovenproof dishes (each holding approx. 300 ml)

How it's done

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Stir the mascarpone and water in a bowl until smooth, season. Add the potatoes and all the other ingredients up to and including the pepper, mix well. Spoon the mixture into the dishes. Sprinkle the cheese on top of the gratins.

Bake for approx. 25 mins. in the lower half of an oven preheated to 220°C. Remove the gratins from the oven, drizzle with balsamic and garnish with the reserved onion greens.

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