Potato And Mushroom Gratin (Nigella Lawson)

1. 1

   Preheat oven to 425u00b0; butter a shallow baking dish or gratin.

2. 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. 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. 4

   Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.

5. 5

   Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.