More comfort food: Potato and mushroom gratin

I do have other ingredients in my cupboard, than cream and mushrooms, I promise.

Finely sliced Potato
Sliced Mushrooms
Double cream
Milk
Chopped garlic

1. Fry the garlic in a pan and add the sliced mushrooms. Fry until just soft.
2. Arrange a layer of slice potatoes in an oven dish. The slices don't have to be super-thin, 1cm should do it. You don't have to peel them either, but when you're arranging them, it's best if they don't overlap too much
3. Add some of the fried mushrooms on top of the 1st layer of potatoes, then add another layer of potatoes, and so on until there are none left.
4. Mix the double cream and milk half and half with some more garlic and pour over the potatoes and mushrooms, so that it's just covered.
5. Move the oven dish around a bit so the cream penetrates each layer, rather than just sitting on top.
6. Bake in the oven at Gas Mark 7 for 45 mins. Try to avoid the temptation to keep opening the oven and peer in.

If you've got some cream and milk left over, then you can make a creamy sauce by heating it in the same pan you used for the mushrooms, then add some tarragon and whole grain mustard. Thin it down a little with milk, or white whine, or some three-day opened Veuve Clicquot which is what I found lurking in my fridge. It goes very well with chicken and fish.

Hmm, maybe this is actually why you'll never see me on a diet.

Cook time: 1 hour