Categories: Nigella Lawson, Potatoes, Side Dish
Ingredients
- 1 1/2 lbs baking potatoes, thinly sliced
- 1 1/2 cups milk
- 3 tablespoons white wine
- salt
- pepper
- 2 tablespoons butter
- 2 teaspoons garlic-infused olive oil
- 8 ounces cremini mushrooms, finely sliced to make 4 cups
Directions
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Preheat oven to 425°; butter a shallow baking dish or gratin.
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Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms.
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Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
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Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
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Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.