Mushroom/potato

Mushroom/potato

By
From
The Art Of The Larder
Photographer
Mike Lusmore

Ingredients

Quantity Ingredient
30g butter, plus extra for the dish and to bake
1 small onion, finely chopped
1 garlic clove, chopped, plus 1 clove for the dish
200g small waxy potatoes, peeled and sliced 5mm thick
150ml double cream
100g chestnut mushrooms, halved and thinly sliced
salt
freshly ground black pepper
50g hard, mature cheese such as gruyere or cheddar, grated

Method

  1. Melt 1 tablespoon of butter in a medium pan and add the onion, then cover and cook over a low heat for 10 minutes, until soft and lightly golden. Uncover, add the chopped garlic and cook for 1 minute more. Add the potatoes to the pan with the cream and some seasoning. Simmer gently for 15–20 minutes, stirring carefully every now and then until the potatoes are tender. (Be careful they don’t catch on the bottom of the pan.)
  2. Heat the remaining butter in a frying pan, add the mushrooms and fry for 3 minutes until tender, and season lightly. Stir into the potatoes, add the cheese and check the seasoning.
  3. Fill each pancake with the mix and lay them side by side snugly in a buttered baking dish that has been rubbed with garlic.
  4. This can be topped with cream or béchamel and baked at about 180°C for about 25 minutes. Or the crespelle can be dotted with a little butter and warmed through in the oven to serve.
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