(for 2 servings)

potatoes 350 g
chanterelles 200 g milk (I used almond) 100 ml
oat cream 100 ml
olive oil 2 tablespoons
garlic to taste
bay leaf 1 piece
ground nutmeg a pinch
rosemary 1 tsp
ground black pepper, salt

Wash the mushrooms and cook in boiling water for 15 minutes. Peel the potatoes and cut them into very thin rings. Heat oil in a saucepan, add milk, cream, spices, salt and potatoes. Stir, bring to a boil and simmer for 12 minutes over medium heat under a closed lid. Make sure that the dish does not burn, and that the potatoes are covered with liquid.
 After 12 minutes, add the boiled chanterelles to the saucepan, mix. Transfer the potatoes with chanterelles with all the sauce into a baking dish and bake for 20 minutes at 180C. I prefer to sprinkle the gratin with extra cream.