Estonian Wild Mushroom & Potato Gratin

Servings: 6

Ingredients:

1 kg boiled potatoes, thinly sliced

500-600 grams cleaned saffron milkcaps

2-3 Tbsp butter

1 leek, thinly sliced

150 grated cheese

300 ml single cream

Salt

Black pepper

Fresh herbs, finely chopped

Cooking Instructions:

Clean the mushrooms, cutting them into smaller pieces. Heat a heavy-bottomed frying pan on a low heat, add mushrooms and heat for a few minutes, until 'juices' evaporate. Then add butter, and fry, until mushrooms are glistening. Butter a large oven dish, layer half of the potatoes at the bottom. Cover with fried mushrooms, then top with the rest of the potatoes. Season with salt and pepper, then sprinkle with grated cheese and finally pour the cream over. Bake at 200 C for about 20 minutes, until the dish is hot and lovely golden brown on top. Garnish with chopped hers and serve with some salad leaves.

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