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Garlicky potato & mushroom gratin
- 450g Charlotte potatoes (or other waxy potatoes), peeled
- 150g Portabello mushrooms , thickly sliced
- olive oil , for frying
- 1 bay leaf
- 200ml double cream
- 100ml milk
- 1 tsp Dijon mustard
- 2 smoked garlic cloves (or 1 unsmoked), chopped
- a small bunch of flatleaf parsley , roughly chopped
- 50g grated Gruyre cheese
Directions:View on BBC Good Food
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