Potato and mushroom gratin without cream

Ingredients

For 1 serving

• Potatoes250 g
• Button mushrooms150 g
• Dried mushrooms5 g
• Vegetable broth120 ml
• Grana Padano20 g
• Eggs1
• Extra virgin olive oil2 teaspoons
• Thyme2 g
• Garlic1 clove
• Saltto taste

Contains: lactose, eggs, celery,

In season: September – November

Method

1. Preheat the oven to 190 °C (conventional) and heat the vegetable stock. Put the dried mushrooms in a cup of lukewarm water and leave them to soften for 10 minutes.
2. Meanwhile peel the potatoes and slice them very thinly, about 2 mm; clean the button mushrooms with a damp cloth and slice them.
3. Squeeze the dried mushrooms and chop them. Rub a baking dish with the halved garlic clove.
4. Layer potatoes and mushrooms in the dish, seasoning each layer with thyme, a drizzle of oil and a pinch of salt; pour the hot stock in round the edges.
5. Cover with foil and bake at 190 °C for 30 minutes, until the potatoes are tender and have absorbed almost all the stock.
6. Beat the egg with the grated Grana Padano, pour it over the top and bake uncovered for 10 minutes, until a golden crust forms.