this months recipes
Smoked Garlic, Potato and Mushroom Gratin
23 November 2007
Ingredients:
450g Potatoes, peeled
150g Portabello mushrooms, thickly sliced
Garlic infused oil
200ml double cream
100ml milk
1 tsp Dijon mustard
2 cloves really garlicky smoked garlic, finely chopped
1 small bunch flatleaf parsley, roughly chopped
50g gruyere cheese, grated
Heat the oven to 180¢ªC/fan 160¢ªC/gas 4. Simmer the potatoes in boiling salted water for 5 minutes, drain and slice when cool enough to handle. Fry the mushrooms in a tablespoon of garlic oil until golden and all the moisture has evaporated. Layer the potatoes and mushrooms in a buttered oven proof dish.
Mix the cream, milk, mustard, smoked garlic, parsley together and season. Pour over the potatoes and sprinkle with the gruyere cheese. Bake for 30-40 mins until the potatoes are tender and the top is golden.
Serves 2
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