Potato Gratin with Oyster Mushroom and Pork Filling
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
461
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 461 kcal | (22 %) | ||
| Protein | 26.4 g | (27 %) | ||
| Fat | 24.8 g | (21 %) | ||
| Carbohydrates | 31 g | (21 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 waxy potatoes (each about 250 grams)
- salt
- 100 grams Oyster mushrooms
- 1 shallot and garlic garlic cloves
- 1 Tbsp butter
- 4 Tbsps white wine
- 150 grams Crème fraiche
- 1 bunch parsley
- 300 grams Pork tenderloin (sliced)
- 50 grams Gruyere
Preparation steps
1.
Scrub potatoes and cook for 30-35 minutes in salted water. Drain and cool slightly.
2.
Clean oyster mushrooms and chop finely. Peel shallot and garlic and dice. Heat butter in a pan and saute shallot, garlic and oyster mushrooms briefly. Deglaze pan with white wine and stir in sour cream. Simmer down until creamy.
3.
Rinse parsley (set some aside for garnishing), shake dry and chop finely. Dice pork into small cubes.
4.
Halve potatoes lengthwise and scoop out a little pulp. Arrange potatoes in an ovenproof dish. Mix pork cubes and parsley with oyster mushrooms and stuff potatoes with the mixture. Grate cheese and sprinkle over potatoes. Brown under a hot broiler, watching carefully. Garnish with parsley and serve.
