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.
- 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
- Preheat the oven to 180˚C and butter a 1-litre baking dish. Scatter the dish with the chopped garlic and half the parsley.
- 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.
- 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 over 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