Crafts and Life

Ingredients

• 450g
  Charlotte potatoes
  (or other waxy potatoes), peeled
• 150g
  Portabello
  mushrooms
  , thickly sliced
• 
  olive oil
  
  , for frying
• 1
  bay leaf
• 200ml
  double cream
• 100ml
  milk
• 1
  tsp
  Dijon mustard
• 2
  smoked
  
  garlic cloves
  
  (or 1 unsmoked), chopped
• a small bunch of
  flatleaf parsley
  , roughly chopped
• 50g
  grated
  Gruyère
  cheese

1. Heat the oven to 180C/fan 160C/gas 4. Simmer the
   potatoes in boiling salted water for 5 minutes, drain and
   slice. Meanwhile, fry the mushrooms in a little olive oil
   with the bay leaf until golden and all the moisture has
   bubbled off. Layer the potatoes in a buttered baking dish
   with the mushrooms.
2. Mix the cream, milk, mustard, garlic and parsley
   together and season. Pour over the potatoes and
   mushrooms, sprinkle the Gruyère over and bake for
   30-40 minutes, until the potatoes are tender and the
   top is golden.

Serves 2 – taken from BBC Olive magazine