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Really Garlicky Recipes


Smoked Garlic, Potato and Mushroom Gratin

If any of the ingredients listed in the recipe are available to buy online they are listed at the bottom of the page

450g Potatoes, peeled
150g Portabello mushrooms, thickly sliced
Garlic infused oil
200ml double cream
100ml milk
1 tsp Dijon mustard
2 cloves really garlicky smoked garlic, finely chopped
1 small bunch flatleaf parsley, roughly chopped
50g gruyere cheese, grated

Heat the oven to 180ªC/fan 160ªC/gas 4. Simmer the potatoes in boiling salted water for 5 minutes, drain and slice when cool enough to handle. Fry the mushrooms in a tablespoon of garlic oil until golden and all the moisture has evaporated. Layer the potatoes and mushrooms in a buttered oven proof dish.

Mix the cream, milk, mustard, smoked garlic, parsley together and season. Pour over the potatoes and sprinkle with the gruyere cheese. Bake for 30-40 mins until the potatoes are tender and the top is golden.

Serves 2





       

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    Highlands and Islands Food and Drink Winner 2008    Quality Food Award Winner 2008     Great Taste Gold Award Winner    Waitrose Made in Britain Award Winner    

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  Quality Food Awards ‘Local Category’ Winner 2008 with Eazy Garlic Winner Highlands & Islands Food Awards 2008 ’New Product Category’ for Really Garlicky Ciabatta ... more

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