Potato and Mushroom Gratin (Nigella Lawson) |
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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Nigella Express 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:
1. Preheat oven to 425°; butter a shallow baking dish or gratin.
2. 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.
3. 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.
4. Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
5. Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.
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