Cheesy potato and mushroom gratin

SERVES 4

Ingredients:

1 tbsp butter

4½oz (125g) mushrooms, sliced

2 garlic cloves, finely chopped

a few sprigs of fresh thyme, leaves picked

2lb (900g) all-purpose waxy potatoes, peeled and thinly sliced

1 cup Gruyère cheese, shredded

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Heat the butter in a frying pan, then add the mushrooms and cook for a few minutes until soft. Add the garlic and thyme, and cook for 1 minute longer.

2 Arrange a layer of potatoes in the bottom of a baking dish, then top with some of the cheese and mushrooms. Season each layer with a pinch of salt and pepper as you go. Continue layering until you have used all of the ingredients, finishing with potatoes, and a sprinkling of cheese on top.

3 Bake in the oven for 25 minutes, or until golden on top and bubbly-hot. Serve with a green salad.

Cook’s Notes:

If you are cooking for strict vegetarians, be sure to check that the cheese is made with vegetarian rennet. The package should specify this.

Cheesy potato and mushroom gratin