Tartiflette with mushrooms
4 servings
45 minutes
Recipe by Anatoly Anoshin, chef of the restaurant "Yan Primus".
1
Peel the potatoes and slice them into thin rounds.
- Potato: 1 kg
2
Sprinkle the potatoes with salt and pepper.
- 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.
- 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.
- 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.
- Porcini mushrooms: 200 g
7
Heat the mushroom sauce in a separate pan.
- Mushroom sauce: 80 g
8
Layer the bottom of a portion pan with gratin of potatoes, brie cheese, and sautéed mushrooms, alternating them.
- Potato: 1 kg
- Porcini 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.
- Mushroom sauce: 80 g
10
Garnish with spinach and serve.
- Baby spinach: to taste