Potato and Mushroom Gratin

My favorite past-time activity is to cuddle up with nice cookbook, with pictures of course. I was browsing my Nigella book and as result, Potato and Mushroom Gratin.

Potato and Mushroom Gratin

3 average-size baking potatoes (about 750 g), thinly sliced
350 ml milk
3 tablespoons white wine
salt and pepper to taste
2 tablespoons butter
2 teaspoons garlic oil
250 g chestnut mushrooms, finely sliced


1. Heat the oven to 220°C and butter a shallow baking dish or gratin.

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

3. Melt the butter and garlic oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 3 minutes.

4. Pour the mushrooms and their garlicky, buttery juices into the pan of potatoes, stir to mix, and pour straight into the gratin dish. Bake for 45 minutes alongside the chicken or until piping hot and crisp on top.


My version: Opposite to Nigella's, I peeled my potatoes. Only time when I eat unpeeled potatoes is when they are cooked in campfire, fantastic outside snack. I had bottle of cider in my hands so I used cider instead of white wine, the one wine which I had, well, I drank it during cooking, so not that much left for "real cooking" :-).

Valuation: Great side for Mustard Pork Chops for instance.

Recipe adapted from: Nigella Express by Nigella Lawson