Serves 4-6 / Prep time: 15 minutes / Cook time: 1 hr 30 minutes
15ml/1 tbsp olive oil
350g/12oz mixture of open and closed cup mushrooms, sliced
1 clove garlic, crushed2.5ml/1/2tsp freshly grated nutmeg
675g/11/2lb old potatoes, peeled
450g/1lb sweet potatoes, peeled
300ml/1/2pt full fat milk
50g/2oz Cheddar cheese, grated
1 Heat the butter and oil together in a frying pan, add the mushrooms and cook over a high heat until the mushrooms are soft and the juices have evaporated. Stir in the garlic and nutmeg and remove from the heat.
2 Slice both kinds of potatoes to about the thickness of a pound coin. Arrange half over the base of a 1.4ltr/2 1/2pt ovenproof dish and season. Scatter over half of the mushrooms. Repeat the layers.
4 Pour the milk over the potatoes and mushrooms. Cover the dish with foil and bake for 1hour.
3 Remove from the oven, scatter over the cheese and bake for a further 25mins or until the top is golden and the potatoes are golden brown. Serve on its own as a warming supper, with bacon or the Sunday roast.
Recipe - Justaddmushrooms
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