for 4 people

Mushrooms

20 g	dried porcini mushrooms
2 dl	water

Gratin

1 kg	mealy potatoes , cut into approx. 3 mm slices
300 g	leek, halved lengthwise, thinly sliced
120 g	Gruyère, coarsely grated
2 ½ dl	cream
a little	nutmeg
¾ tsp	salt
a little	pepper

Salad

1 ½ tbsp	apple vinegar
2 tbsp	pumpkin seed oil
½ tbsp	poppy seed, toasted
	salt and pepper to taste
150 g	leaf salad (e.g. curly endive), chopped
2 tbsp	pumpkin seeds

How it's done

Mushrooms

Soften the mushrooms in water for approx. 15 mins. Drain the mushrooms.

Gratin

Mix the potatoes, leek, mushrooms and half of the Gruyère, transfer to the prepared dish. Season the cream, pour over the top. Sprinkle with the rest of the Gruyère.

To bake

Approx. 1 hr. in the centre of an oven preheated to 180 °C.

Salad

In a bowl, mix the vinegar with all the other ingredients up to and including the pepper. Add the salad leaves, mix and plate up. Sprinkle the pumpkin seeds on top. Serve the salad with the gratin.

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