Bread gratin with herbs, mushrooms, and mountain cheese
Difficulty:
Preparation time: 70 minutes
Serving size: 4
Ingredients
- 2 packs IBIS Stone Oven Baguette Classic (500 g)
- 4 tbsp clarified butter
- 150 g diced bacon
- 125 g brown mushrooms
- 125 g king oyster mushrooms
- 1 onion
- 1 clove of garlic
- 1 bunch of parsley
- 1 bunch of chives
- 150 g mountain cheese
- 250 g cream
- 100 g sour cream
- 4 eggs (size M)
- 1 tsp dried thyme
- 1 pinch freshly grated nutmeg
- Salt
- Pepper
Also:
- Butter for the baking dish
Instruction
Cut the IBIS Stone Oven Baguette Classic into cubes approx. 2 cm in size. Fry in two portions in hot clarified butter until golden brown. Grease a baking dish with butter and add the bread cubes.
Fry the bacon in a pan over medium heat so that some fat is released. Clean and rub the mushrooms and cut them into 0.5 cm thick slices. Peel and finely dice the onion and garlic. First add the onion and garlic to the pan and sauté until translucent, then add the mushrooms. Fry for about 5 minutes, then spread over the bread cubes.
Preheat the oven to 180 °C top/bottom heat. Wash the parsley and chives, shake dry, and chop finely. Grate the mountain cheese. Whisk together the cream, sour cream, eggs, thyme, nutmeg, and a little salt and pepper. Stir in the herbs and pour the mixture over the mushrooms. Finally, sprinkle the mountain cheese on top and bake in the oven for 30-40 minutes until golden brown.
