Cheesy Potato and Mushroom Gratin

The Illustrated Quick Cook

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Ingredients

1 tbsp butter		2 lb (900 g) all-purpose waxy potatoes, peeled and thinly sliced
4½ oz (125 g) mushrooms, sliced		1 cup Gruyere cheese, shredded
2 garlic cloves, finely chopped		sea salt and freshly ground black pepper

Prep: 10 min Total: 45 min

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1
Preheat the oven to 400 F (200 C). Heat the butter in a frying pan, then add the mushrooms and cook for a few minutes until soft. Add the garlic and thyme, and cook for 1 minute longer.
2
Arrange a layer of potatoes in the bottom of a baking dish, then top with some of the cheese and mushrooms. Season each layer with a pinch of salt and pepper as you go. Continue layering until you have used all of the ingredients, finishing with potatoes, and a sprinkling of cheese on top.
3
Bake in the oven for 25 minutes, or until golden on top and bubbly-hot. Serve with a green salad.

If you are cooking for strict vegetarians, be sure to check that the cheese is made with vegetarian rennet. The package should specify this.

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