Potato truffle gratins

Name: potato truffle gratins
Cook time: 25 min
Total time: 85 min
Yield: 12
Ingredients: 1 kg solid potatoes; 125 ml whipped cream; 125 ml milk; 2 Eggs split (protein is not used); 1 el truffle oil; 100 g mature cheese grated; 1 tray shii takes mushrooms, 100 g

A tasty recipe. The vegetarian side dish contains the following ingredients: solid potatoes, whipped cream, milk, eggs (split (protein is not used)), truffle oil, mature cheese (grated), shiitake (mushrooms and 100 g).

Ingredients

Kitchen Stuff

aluminium foil
mini muffin mold with 12 cutouts of 4 to 5 cm

Directions

Preheat the oven to 175 ºC. Peel potatoes and cut into very thin slices. In a jug mix whipped cream with milk and egg yolks. Truffle oil through it. Add salt and pepper to taste. Pour the potato slices into a bowl with cream mixture and cheese so that each slice is covered with moisture. Distribute potatoes over muffin molds. Give the rest of cream mixture over potatoes. Place Shii slices on each shape. Muffins in the middle of the oven in about 30 minutes. Remove from oven, allow to cool and cover with aluminum foil.
Preheat the oven to 175 ºC. Gratins (covered with aluminum foil) heat in oven for 30 minutes. Remove the gratins from the oven and let cool for 5 minutes. Cut away with a knife potato gratin along the edge of muffin form. Carefully remove from the muffin mold using spoon gratins. Scale and serve.