Potatoes with chanterelles baked in cream
6 servings
80 minutes
Potatoes with chanterelles baked in cream are the true embodiment of the coziness of Russian cuisine. Chanterelles, with their bright forest aroma and delicate texture, combined with soft potatoes and thick cream create a harmony of flavors. The dish brings warmth to the home hearth as it reminds of traditional village treats. The golden crust of cheese gives it an appetizing look and a slight piquancy. It is perfect for a family dinner or festive feast. Baking in cream makes the potatoes especially soft while the mushrooms reveal their natural richness. This dish is a true gastronomic walk through an autumn forest filled with the aroma of fresh mushrooms and light creamy sweetness.
1
Clean the chanterelles well in cool water.
- Chanterelles: 300 g
2
Cut into medium pieces.
- Chanterelles: 300 g
3
Fry in a small amount of oil until the juice evaporates.
- Chanterelles: 300 g
- Vegetable oil: 3 tablespoons
4
Peel the potatoes and slice them into thin rounds.
- Potato: 500 g
5
Grease the baking dish with oil, place the potatoes, and lightly salt.
- Vegetable oil: 3 tablespoons
- Potato: 500 g
- Salt: to taste
6
Spread the chanterelles in an even layer and you can add a little salt.
- Chanterelles: 300 g
- Salt: to taste
7
Pour the cream into the mold.
- Cream 23%: 250 ml
8
Grate the cheese.
- Cheese: 200 g
9
Sprinkle cheese over the chanterelles.
- Cheese: 200 g
10
Cover the dish with foil. Bake in the oven for 30 minutes at 220 degrees.
11
Remove the foil and keep in the oven for another 15 minutes.
