Potato Gratin with Mushrooms

A delicious mushroom dish for any occasion!

Make potatoes in their skins, peel and cut into slices 1/2 cm thick. A heat-resistant give fan-like with it. Clean mushrooms, cut into slices and steam in butter for 5 minutes until soft. Clean the onions and cut them into rings. Spread evenly with the mushrooms on the potatoes. Squeeze peeled garlic through a press, mix with whipped cream and clear soup and season well. Pour over the vegetables, sprinkle with cheese and bake in a 250 degree Celsius oven for about 10 minutes.

Britta’s tip: This gratin is also delicious if you replace the potatoes with noodles. If you are wondering what to do with the remaining whipped cream, of which just 3 tbsp are needed, you can be helped: I like to use single-serving packets of coffee cream, which come in packs of 10 everywhere, as a substitute for small amounts of whipped cream. One packet contains 10 g, which is roughly equivalent to a normal tbsp.

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