Potato and mushroom gratin


(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. Meanwhile, peel the potatoes, cut them into slices and dip them in boiling salted water a 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. 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 a boil, stirring constantly for a couple of minutes then season the obtained béchamel sauce with salt, pepper and nutmeg. Place a layer of cooked potatoes on a lightly oiled baking dish, alternating it with layers of mushrooms and béchamel. Sprinkle the surface with yeast, add a drizzle of oil and bake at 200 degrees for about 15/20 minutes.