Ingredients
- 250 g mushrooms, thinly sliced (I used fresh button mushrooms)
- 3 baking potatoes, thinly sliced
- 2 tablespoons oil (I used a tbsp of olive oil + a tbsp butter)
- 350 ml full fat milk
- 3 tablespoons white wine – I used chicken stock. For a vegetarian version, use vegetable stock.
- 2 garlic – chopped
Instructions
- Preheat the oven to 220 C.
- Bring the wine/stock and milk to the boil in a large pan and add the potatoes. Stir occasionally and season.
- Fry the garlic in the oil. Add mushrooms and add these to the potato mix.
- Pour into a casserole dish and bake for 45 mins until the bubbly and browned.
Notes
Adapted from Nigella Express
Nutrition
- Serving Size: 4
- Calories: 237
- Sugar: 7g
- Sodium: 109mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 2mg