A comforting side dish that goes brilliantly with lamb chops or steak.
Ingredients
- 1kg old potatoes
- 225g flat mushrooms
- butter
- 1 clove garlic, finely chopped
- salt and freshly ground pepper
- 200ml cream
- 100ml milk
- 3 tablespoons mixture of grated Parmesan AND Irish mature Cheddar cheese
- Long aluminium containers
Method
- Slice the mushrooms. Peel the potatoes and slice thinly into 5mm (1/4 inch) slices.
- Bring a large saucepan of water to the boil. Add the potato slices to the boiling water.
- As soon as the water returns to the boil, drain the potatoes. Refresh under cold water. Drain again and arrange on kitchen paper or a clean tea towel.
- Grease a shallow gratin dish generously with butter and sprinkle the garlic over it.
- Arrange half the potatoes in the bottom of the dish, season with salt and freshly ground pepper. Cover with the sliced mushrooms. Season again and finish off with a final layer of overlapping potatoes.
- Bring the cream almost to boiling point and pour over the potatoes. Sprinkle the cheese on top and bake for one hour approx. at 180°C/350°F/Gas Mark 4, until the gratin becomes crisp and golden brown with the cream bubbling up around the edges.
- This gratin is terrifically good with a pan-grilled lamb chop or a piece of steak.
