Categories: Nigella Lawson, Potatoes, Side Dish

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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