A delicious mountain-style gratin recipe with bacon, mushrooms, and carrots.
Peel the potatoes and carrots, then cut them into slices 2mm thick. Mince the garlic.
In a large pot or saucepan, pour in the cream and milk. Add half of the garlic. Bring to a boil, then add the potatoes and carrots. Season with salt and pepper. Cover, reduce the heat, and let them cook on low for 12-15 minutes.
Meanwhile, preheat the oven to 210°C (or 190°C with fan). Grease a baking dish with a knob of butter. Clean the mushrooms with a paper towel, then cut them into pieces.
Heat a pan over medium-high heat. Cook the bacon in the pan for 6-8 minutes until golden. Set them aside on a paper towel and keep the pan for the next step.
Meanwhile, slice the cheese into thin pieces. Heat a drizzle of olive oil in the same pan over medium-high heat.
Cook the portobellos for 3-4 minutes. Stir regularly. Over medium heat, add the remaining garlic. Sauté for another 1-2 minutes. Season with salt and pepper.
Check the cooking of the vegetables with the tip of a knife. When they are almost cooked, pour half of the
Add the slices, cover the dish with a sheet of aluminum foil, and bake the gratin for about 25 minutes. Remove the foil 10 minutes before the end to allow it to brown.
Make the salad: in a bowl, prepare a vinaigrette by mixing a little mustard with olive oil and red wine vinegar. Season with salt and pepper.
To finish Serve: if you are not in a hurry, let the dish rest for a few minutes before cutting it; the pieces will hold together better. Cut the dish into servings and serve on plates, accompanied by salad.
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