Green looks nice on it.

800 g potatoes
25 g dried mushrooms mix
2 red onions
200 ml fresh milk
30 g butter
2 tbsp flour
salt and black pepper
2-3 tbsp sunflower oil
100 g kashkaval (or other type of yellow cheese)
Boil up 200 ml of milk and soak the dried mushrooms in it for an hour until they are soft. While the mushrooms are soaking, peel the potatoes and slice them thinly. Arrange them the way shown in the photo, alternating with slices of onion. Sprinkle with salt, black pepper and oil. Bake in a pre-heated oven at 180’C until golden brown.
For the Béchamel sauce: strain the mushrooms and leave the milk aside, you will need it in a minute. Melt the butter in a pan, add the flour and stir. Slowly add the milk while stirring it to avoid the formation of lumps. Keep stirring to prevent the sauce on the bottom from burning. Cook on low heat until the sauce firms up. Spread the mushrooms on top of the baked potatoes and pour the sauce on top. Grate the kashkaval on top and bake in a preheated oven at 180’C for 15-20 minutes.
The gratin is served hot and looks its best dressed with a green salad.

harmonica products in the recipe

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