Garlicky potato & mushroom

[Guest guest]

As it was very cold* yesterday I indulged myself with this gratin. Yummy!

 

Helene

 

*PS: as I’ve been said: any reason is a good reason… ;-)

 

 

 

Garlicky potato & mushroom gratin

 

 

 

Serves 2

 

 

 

Ingredients

 

450g Charlotte potatoes (or other waxy potatoes), peeled

 

150g Portabello mushrooms , thickly sliced

 

olive oil , for frying

 

1 bay leaf

 

200ml double cream – I used less and changed for oat cream

 

100ml milk – I used ½ soja milk and ½ oat milk

 

1 tsp Dijon mustard

 

2 smoked garlic cloves (or 1 unsmoked), chopped

 

a small bunch of flatleaf parsley, roughly chopped

 

50g grated gruyère cheese

 

 

 

 

 

1.Heat the oven to 180C/fan 160C/gas 4. Simmer the potatoes in boiling

salted water for 5 minutes, drain and slice. Meanwhile, fry the mushrooms in

a little olive oil with the bay leaf until golden and all the moisture has

bubbled off. Layer the potatoes in a buttered baking dish with the

mushrooms.

 

 

 

2. Mix the cream, milk, mustard, garlic and parsley together and season.

Pour over the potatoes and mushrooms, sprinkle the Gruyère over and bake for

30-40 minutes, until the potatoes are tender and the top is golden.

 

 

 

Per serving

 

875 kcalories,

 

protein 16,7g,

 

carbohydrate 43,9g,

 

fat 71,5 g,

 

saturated fat 0g,

 

fibre 4,1g,

 

salt 0,82 g