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Field Mushroom Dauphinoise


A rich, comforting, slow-cooked vegetarian supper dish that would also make a delicious accompaniment to grilled meat or fish. Use all milk in place of the milk and cream for a lighter result, if you prefer.

Serves : 4 as a main dish, more as an accompaniment
Prep : 15 minutes
Cook : 1½ hours
  • Butter for greasing
  • 1 clove of garlic, finely chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 1 kg salad-type potatoes
  • Approx 350g field mushrooms
  • Salt and freshly ground black pepper
  • 300ml double cream
  • 300ml milk
  • 100g grated Gruyère cheese


  1. Preheat the oven to 180˚C and butter a 1-litre baking dish. Scatter the dish with the chopped garlic and half the parsley.
  2. Slice the potatoes as thinly as you can. Clean, trim and slice the field mushrooms. Put a layer of potatoes across the bottom of the dish, then a layer of field mushrooms. Season lightly, and repeat the layers and seasoning to finish with a layer of potatoes.
  3. Mix the cream and milk together and pour into the dish. Scatter the top with the Gruyère and the remaining parsley and bake in the oven for 1½ hours or until the potatoes are tender and the top is crusty and golden brown.


Recipe and photos by Otherwise for Wild Food UK


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