POTATO & MUSHROOM PIE

SERVES 8 PREP + COOK 2 HOURS + COOLING

◆ 50g butter, chopped

◆ 1 large onion, chopped finely ◆ 2 garlic cloves, crushed ◆ 1kg mixed mushrooms, sliced ◆ ½ cup dry white wine

◆ 1 cup finely grated gruyere cheese

◆ 1 cup finely grated parmesan ◆ 1 tbsp finely chopped rosemary, plus 1 tbsp rosemary sprigs, to serve ◆ 1kg small desiree potatoes, unpeeled, cut into 5mm-thick slices

◆ 1/ cup milk

3

◆ 300ml thickened cream

1 Preheat oven to 180°C. Grease three 1-litre ovenproof dishes.

2 Melt butter in a large saucepan over medium heat. Cook onion and garlic 5 mins or until onion is soft. Add half the mushrooms, cook 5 mins. Add remaining mushrooms, cook 8 mins or until mushrooms have released their juices and most of the liquid has evaporated. Stir in wine, bring to the boil. Reduce heat to low, simmer until liquid is reduced by half. Remove from heat. Season. 3 Combine cheeses and chopped rosemary. Cover base of the dishes with slightly-overlapping potato slices. Sprinkle with one-third of the cheese mixture, then half the mushroom mixture. Repeat with another layer of potato and remaining mushroom mixture. Arrange remaining potato slices, slightly overlapping, around the edge of the dishes. Stir milk and cream together, pour over potato layers. Refrigerate remaining cheese mixture.

4 Cover dishes loosely with foil. Bake 1 hour or until bubbling. Remove foil, sprinkle remaining cheese mixture over potato. Bake

30 mins or until potato is tender and top is golden. Stand 15 mins before serving. Serve topped with rosemary sprigs.