1. Preheat the oven to 170?C (fan). Put the fried mushrooms in a bowl, cover with hot water and soak for 10 minutes. Meanwhile, steam the slices potataoes for 8 - 10 minutes or until just tender, then set aside. Grease the sides of a baking dish.
2. Add a little olive oil to a frying pan and add the garlic clove, sliced fresh mushrooms and some seasoning and saute over a high heat for 5 minutes or until the mushrooms are juicy. Drain the soaked dried mushrooms, squeeze out the excess moisture, then roughly chop and add to the pan. Continue cooking for 4 - 5 minutes or until the moisture has evaporated and the mushroom mixture is quite dry.
3. Layer half the steamed potatoes in the dish, then add the mushroom mixture and half the gruyere. Whisk together the milk and creme fraiche, season and stir in the thyme leaves. Pour half over the mushrooms and potatoes in the dish, then add the remaining potatoes and poor the rest of the liquid over. Sprinkle the remaining gruyere over the top.
4. Cook for 30 minutes or until the cheese is golden and the potatoes are soft.
Serve with a baby leaf and rocket salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2298g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2576 | ||
Calories from Fat: 819 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 91g | 121 % | |
Saturated Fat 56.6g | 283 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 367.5mg | 113 % | |
Sodium 2710.7mg | 93 % | |
Potassium 8372.1mg | 220 % | |
Total Carbohydrate 253g | 74 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 252.9g | ||
Protein 181.6g | 259 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2576
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