Tartiflette with mushrooms

4 servings

45 minutes

Recipe by Anatoly Anoshin, chef of the restaurant "Yan Primus".

Energy value per serving

• Calories: 440.2
• Proteins: 18.2g
• Fats: 20.6g
• Carbohydrates: 47.4g

Ingredients

• Potato: 1 kg
• Salt: 5 g
• Ground black pepper: 2 g
• Sunflower oil: 80 ml
• Chicken broth: 100 ml
• Butter: 30 g
• White mushrooms: 200 g
• Brie cheese: 200 g
• Mushroom sauce: 80 g
• Mini spinach: to taste

Cooking steps

1. Peel the potatoes and slice them into thin rounds.

   Required ingredients:

   • Potato: 1 kg

2. Sprinkle the potatoes with salt and pepper.

   Required ingredients:

   • Salt: 5 g
   • Ground black pepper: 2 g

3. Heat vegetable oil in a pan and quickly fry the potatoes on both sides until half cooked.

   Required ingredients:

   • Sunflower oil: 80 ml

4. Place the fried potatoes at the bottom of a heatproof dish, pour broth on top, and add pieces of butter.

   Required ingredients:

   • Potato: 1 kg
   • Chicken broth: 100 ml
   • Butter: 30 g

5. Cover with foil and bake for 15 minutes in the oven at 180 degrees.

6. Heat the pan and fry the mushrooms until cooked.

   Required ingredients:

   • White mushrooms: 200 g

7. Heat the mushroom sauce in a separate pan.

   Required ingredients:

   • Mushroom sauce: 80 g

8. Layer the bottom of a portion pan with gratin of potatoes, brie cheese, and sautéed mushrooms, alternating them.

   Required ingredients:

   • Potato: 1 kg
   • White mushrooms: 200 g
   • Brie cheese: 200 g

9. Pour hot mushroom sauce over the casserole and place it in a preheated oven at 180 degrees for 5 minutes.

   Required ingredients:

   • Mushroom sauce: 80 g

10. Garnish with spinach and serve.

    Required ingredients:

    • Mini spinach:  to taste