Mushroom Dauphinoise

1 hr 15 mins 6


  • 1 tbsp Olive Oil
    1 Onion, finely chopped
    150ml Milk
    150ml Double Cream
    1kg Potatoes, finely sliced
    250g Mushrooms, sliced
    100g Belton Farm Cheddar, grated
    Salad to serve

The Cheese




  1. Preheat the oven to 200c/180c fan/gas mark 6.

  2. Heat the olive oil in a large frying pan and cook the onion for 5-7 minutes until soft and golden.

  3. Add the garlic and cook for a further minute then pour in the milk and cream and heat for 1-2 minutes. Season to taste.

  4. Mix the potatoes, mushrooms and Cheddar Cheese into the pan, saving a handful of cheese for the topping.

  5. Layer everything into a large oven dish and pour over any remaining milk from the pan, then top with the reserved Cheddar Cheese and bake in the oven for 40-50 minutes until a knife slides easily through the potato and the top in golden and bubbling.

  6. Serve with a green salad.