Braised Chanterelles, potatoes and herbs crumble

People: 6


  • 500 g of wild chanterelles
  • 1 kg of small potatoes
  • 1kg small red potatoes
  • 2 red onion
  • 400 ml of liquid cream
  • Fresh herbs (rosemary, thyme)
  • Extra virgin olive oil
  • Salt and black pepper

    For the crumble:
  • 60 g of stale bread
  • 30g butter
  • 1 cloves of garlic
  • 1 large handful of fresh parsley
  • Salt and pepper


If there is a popular product that is never lacking in our pantry, it is, without a doubt, potatoes. We can find many varieties of this well-known tuber, such as Monalisa, the best-selling potato on the market; Kennebec, which has Protected Geographical Indication in Galicia and Prades; the sour, yellow potato and queen of the fries; or the Red Pontiac that has reddish skin, a white center and is perfect for stewing or cooking.

Creamy fries, or also called in French dauphinoise, is one of the best-known dishes of French gastronomy. In addition, they are a good option to accompany any meat or fish.

Among its ingredients you can't miss some good aromatic herbs that provide a different touch to the dish. In addition, we have added some wild chanterelles that can be found throughout the year in our online store.

And if you want to prepare this recipe in truffle season, do not hesitate to laminate it very thin when serving. The aroma of chanterelles and truffles will conquer the most demanding palates.


Wash the potatoes with the help of a brush and cut them into regular pieces. It is not necessary to peel them.

Peel and cut the red onions into large wedges.

Arrange the potatoes and onions in an ovenproof dish. Add a good trickle of olive oil, salt, pepper and the previously chopped aromatic herbs.

Add the liquid cream and move everything so that the herbs are integrated.

Bake for 40 minutes at 180 degrees (celsius).

Meanwhile, prepare the herb crumble. With the help of a kitchen robot, crush the bread together with the rest of the ingredients until it is in small flakes.

Remove the pan from the oven and stir. Add the mushrooms and bake for an additional 20 minutes.

After the cooking time, when the potatoes are tender, remove from the oven and cover it with the herb crumble.

Bake a few minutes until the crumble is crisp then serve.


The cooking time will depend on the size of the potatoes. Pinch them to check that they are tender.

Before serving, move all the preparation so that the flavors mix.

If you wish, reserve a little crumble so, right before eating each serving, you sprinkle it on the plate.

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