Recettes Recettes

Gratin de pommes de terre et champignons


(for 4 people)
750/800 g of potatoes
500 g Bio Calcium Oat
50 g rice flour
40 g dried porcini mushrooms
2 shallots
1 handful of fresh parsley
Food yeast q. b
Olive oil, salt, pepper, nutmeg q. b.

Made with:


Soak the mushrooms in a bowl with a little water for at least half an hour. In Meanwhile, peel the potatoes, cut them into slices and dip them in boiling salted water few minutes until they are soft but still al dente, then drain and leave them cool. Drain the mushrooms preserving the soaking water and cook them in a pan with the chopped shallots, a pinch of salt and two tablespoons of oil, adding a little of their water soak until they are cooked and the water completely dried. United at the end the chopped parsley. Put the rice flour in a pan and gradually pour in Bio Calcium oat drink stirring with a whisk. Bring to the boil, stirring constantly for a couple of minutes then season the béchamel sauce obtained with salt, pepper and walnut nutmeg. Place a layer of cooked potatoes on a lightly oiled baking dish alternating them with layers of mushrooms and béchamel. Sprinkle the surface with yeast, drizzle with a drizzle of oil and bake at 200 degrees for about 15/20 minutes