Medium Handled Roasting Dish, £46.00
Eszter Range Oven Glove, £13.00
200g morel mushrooms (fresh)
8 desiree potatoes
3 cloves of garlic
150ml double cream
1 ½ tablespoon grated parmesan
Salt & freshly ground black pepper
Pre-heat the oven to 180°c
Peel and chop the garlic. Clean the mushrooms and cut in half lengthways.
Heat half the butter in a large frying pan over a medium heat and gently fry the garlic and mushrooms until the garlic is tender (about 8 minutes).
Peel the potatoes and slice into thin discs either in a food processor or with a mandolin.
Keep some of the best discs aside to finish the top and put the rest into a bowl.
Mix through the milk, cream and plenty of salt and pepper.
Mix through the fried mushrooms and garlic and then pour into a buttered baking dish.
Push down to flatten and arrange the remaining potato discs on top in a neat pattern, like scales.
Dot the top with the rest of the butter and scatter over the parmesan.
Bake in the oven for 45 minutes to an hour, or until soft when prodded with a knife and beautifully crisp and golden on top.