Ingredients
25g/1oz butter
15ml/1 tbsp olive oil
350g/12oz mixture of open and closed cup mushrooms, sliced
1 clove garlic, crushed
2.5ml/1/2tsp freshly grated nutmeg
675g/11/2lb old potatoes, peeled
450g/1lb sweet potatoes, peeled
300ml/1/2pt full fat milk
50g/2oz Cheddar cheese, grated
Method
Heat the butter and oil together in a frying pan, add the mushrooms and cook over a high heat until the mushrooms are soft and the juices have evaporated. Stir in the garlic and nutmeg and remove from the heat.
Slice both kinds of potatoes to about the thickness of a pound coin. Arrange half over the base of a 1.4ltr/2 1/2pt ovenproof dish and season. Scatter over half of the mushrooms. Repeat the layers.
Pour the milk over the potatoes and mushrooms. Cover the dish with foil and bake for 1hour.
Remove from the oven, scatter over the cheese and bake for a further 25mins or until the top is golden and the potatoes are golden brown. Serve on its own as a warming supper, with bacon or the Sunday roast.