Potato and Mushroom Gratin

This is a dish that I tend to do a lot, it goes with so many things, fish or meat or even on its own!  I initially took the recipe from Nigella's Express, but have adapted it slightly.

POTATO AND MUSHROOM GRATIN

3 average size potatoes, thinly sliced

30ml white wine

350ml creme fluid/milk - I like to have half and half

30ml butter

3 garlic cloves - finely sliced

250g sliced mushrooms

salt and pepper to taste

1 tsp of grain mustard

Chopped parsley

Grated cheese to sprinkle over the top

Preheat the oven and butter a shallow baking dish.

Place the sliced potatoes in a large pan with the white wine, cream and milk, season with salt and pepper.  Leave to simmer while you do the mushrooms.

Warm the butter in a small pan over medium heat, add the sliced mushrooms and garlic, cook, stirring occasionally until softened, about 5 mins then add the grain mustard.



Pour the mushrooms and garlicky juices into the pan of potatoes, stir to mix and pour into the dish. Sprinkle with a bit of grated cheese.



Bake in the oven  for about 45 mins or until crisp on top.