Cookwares

• Hob

Method

1. 1Step : Wash and dice the potatoes into small cubes of about 2mm.
   
2. 2Step : They need to be quite thin because the cooking time is fairly quick.
   
3. 3Step : Slice the mushrooms thinly.
   
4. 4Step : Do the same for the shallots and garlic cloves: very thin slices.
   
5. 5Step : Sauté the mushrooms for 2-3 min over high heat (level 8 out of 9 on my stove).
   
6. 6Step : Add the shallots and garlic, sauté for another 3 min. Set aside once ready. Bonus: I then deglazed and flambéed with Armagnac, but that's optional.
   
7. 7Step : Sauté the small potato cubes for 5 min in butter.
   
8. 8Step : Cover with just enough broth to reach the top (about 300ml here) and let cook and absorb for 5 to 6 minutes.
   
9. 9Step : Lower the heat and stir in a spoonful of crème fraîche, letting it melt gently.
   
10. 10Step : It's ready! You can add whichever herbs you like as a finishing garnish—parsley in this case.