Potato gratin with sausages and mushrooms
8 potatoes, medium size
1 handful of dried boletus
1 teaspoon dried thyme
1 clove of garlic
6 frankfurters (or other sausage)
4-6 soft cheese portions such as Laughing Cow
250 ml milk cream
Salt and pepper to taste
Wash, peel and slice thinly the potatoes. Cook for 20 minutes in salted water.
Mince the shallots and garlic, cut the mushrooms into cubes. Soften them in a drizzle of olive oil. Season with salt, pepper and thyme.
Spread the potatoes in an ovenproof gratin dish. Scatter the mushrooms and sausage (sliced) over them. Cover with melted soft cheese (Laughing Cow). Pour over the beaten eggs with the cream. Season with salt and thyme.
Bake the potato gratin at 200°C about 20-30 minutes.