Potato and Mushroom Gratin
1 ½ lbs. baking potatoes, thinly sliced
1 ½ cups milk
3 T. white wine
Salt and pepper
2 T. butter
2 T. garlic olive oil
8 oz. cremini mushrooms, finely sliced to make 4 cups
Preheat oven to 425. Butter a dish. Bring the potatoes, milk, wine salt and pepper to a boil in large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms. Melt the butter and oil in a skillet over medium-high heat. Add in mushroom and cook, stirring occasionally, until softened, about 3 minutes. Pour the mushrooms and juices into the pan of potatoes, stir to mix. Transfer to baking dish; bake for 45 minutes or until hot and crispy on top.
