PREPARATION GUIDE: GRATIN POTATOES AND LARDONS FORESTRY
-125 g diced bacon
-450 g of gouda
-8 mushrooms of Paris
-100 ml of cream
Preheat the oven to 200 ° C (th.6-7).
Peel the potatoes and cut them into slices. Wash them and drain them. Peel the onion and then slice it.
Pour some oil into a frying pan over the heat and sweat the onions. Add the potatoes and brown them.
Once the potatoes are well colored, add the diced bacon to the pan.
Clean the mushrooms quickly. Slice them and add to the preparation.
Salt, pepper, mix and cook for 3 minutes. Add the crème fraîche, continue cooking for 3 minutes more.
Detail the gouda in strips. Lightly oil a baking dish.
Deposit a layer of preparation at the bottom, then half of the lamellae of Gouda. Cover with another layer of potatoes, then the rest of the gouda.
Sprinkle 1 handful of grated Gruyère on the whole and bake for 30 minutes.