I have never cooked a potato gratin like this before and its Devine and simple, I also like the fact its not loaded with cheese and cream, I cook ours with Rice milk as one of our team has to be diary free. Recipe from Nigella Lawson Nigella Express
Ingredients
- 3 Average potatoes 750g total thinly sliced
- 350ml full fat milk or a diary free milk
- 3 x 15 ml tbsp white wine
- 2 x tbsp butter
- 2 tsp garlic oil ( I used 3 crushed garlic cloves as I didn’t have garlic oil )
- 250g Mushrooms use button or chestnut
- salt and pepper to taste
Method
- 1 Preheat the oven to 220 degrees and butter a shallow baking dish
- Bring the sliced potatoes, milk and white wine to the boil in a sauce pan, seasoning with salt and pepper to taste stirring occasionally, leave them to simmer while you get on with the mushrooms
- Warm the butter and oil and in a frying pan over medium heat ,Add the mushrooms and cook for about 3 minutes
- Pour the mushroom and their garlicky buttery juices into the potatoes and stir to mix, then pour into the baking dish
- Bake in oven for 45 minutes our until crisp on top .
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