POTATO AND MUSHROOM GRATIN (NIGELLA LAWSON)

Potato and Mushroom Gratin (Nigella Lawson) image

Provided by ratherbeswimmin

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

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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

Steps:

Preheat oven to 425°; butter a shallow baking dish or gratin.
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.
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.
Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.