Mushroom Dauphinoise

1 hr 6


  • 1 tbsp olive oil
    1 onion, finely sliced
    2 garlic cloves, finely chopped
    150ml/0.5 cups milk
    150ml/0.5 cups double cream
    1kg/35oz potatoes, finely sliced
    250g/9oz mushrooms, sliced
    120g/4oz Belton Farm Organic Cheddar, grated

    To serve


  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 Organic Cheddar 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 Organic Cheddar 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.