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Garlicky potato & mushroom gratin recipe - Recipes - BBC Good Food

  • 2servings
  • 60minutes
  • 875calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsCopper, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g Charlotte potatoes (or other waxy potatoes), peeled

  2. 150g Portabello mushrooms , thickly sliced

  3. olive oil , for frying

  4. 1 bay leaf

  5. 200ml double cream

  6. 100ml milk

  7. 1 tsp Dijon mustard

  8. 2 smoked garlic cloves (or 1 unsmoked), chopped

  9. a small bunch of flatleaf parsley , roughly chopped

  10. 50g grated Gruyere cheese

Instructions Jump to Ingredients ↑

  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.

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