Creamy Two Potato and Mushroom Gratin |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Serve on its own as a warming supper, with bacon or the Sunday roast. Ingredients:
1 ounce butter |
1 tablespoon olive oil |
12 ounces mushrooms, sliced (mixture of open and closed cup) |
1 garlic clove, crushed |
1/2 teaspoon nutmeg, freshly grated |
1 1/2 lbs potatoes, peeled |
1 lb sweet potato, peeled |
1 1/4 cups milk |
2 ounces cheddar cheese, grated |
Directions:
1. Preheat the oven to 375°F.
2. Heat the butter and oil together in a frying pan, add the mushrooms and cook over a high heat until the mushrooms are soft and the juices have evaporated.
3. Stir in the garlic and nutmeg and remove from the heat.
4. Slice both kinds of potatoes to about the thickness of a pound coin. Arrange half over the base of an ovenproof dish and season.
5. Scatter over half of the mushrooms. Repeat the layers.
6. Pour the milk over the potatoes and mushrooms. Cover the dish with foil and bake for 1hour.
7. Remove from the oven, scatter over the cheese and bake for a further 25mins or until the top is golden and the potatoes are golden brown.
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