Potato and Mushroom Gratin

1. 1

   Heat the oven to 425F and butter a shallow baking dish or gratin.

2. 2

   Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a saucepan, stirring occasionally, and leave at a simmer while you get on with the mushrooms.

3. 3

   Melt the butter and garlic oil in a skillet over medium-high heat.

4. 4

   Add the mushrooms and cook, stirring occasionally, until softened, about 3 minutes.

5. 5

   Pour the mushrooms and their garlicky, buttery juices into the pan of potatoes, stir to mix, and pour straight into the gratin dish.

6. 6

   Bake for 45 minutes alongside the chicken or until piping hot, and crisp on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.