Potato Gratin with Chanterelles

Peel the potatoes, cook for 10 minutes in salted water, drain and cut into thin slices when cooled.

2. clean chanterelles. Chop garlic finely. Stir 125 ml whipping cream and half the garlic mass, season with salt, pepper and nutmeg (freshly grated). Cut sage leaves diagonally into narrow strips.

Coarsely grate cheese.

3. grease gratin dish (2 1/2 liters capacity) with butter.

Fill in potato slices like a roof tile, sprinkle with half the mass of sage and pour over the seasoned whipped cream.

Bake the gratin in the heated oven on the 2nd rack from the bottom at 230 °C for 15 minutes (gas 4-5, convection oven 200 °C).

In the meantime, chop the rosemary needles. Heat olive oil. Roast the chanterelles in it at high temperature for 1-2 minutes. Add remaining sage, garlic and rosemary and roast for 1-2 minutes. Season mushrooms with juice of one lemon. Season with salt and pepper.

6. evenly distribute the mushrooms on the gratin, pour the remaining whipped cream and sprinkle with cheese. Bake the gratin on the 2.

Bake the gratin on the second rack from the bottom for another 10-15 minutes until light brown.

Serve the gratin with the quails and peach shallots.

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