Potato and Mushroom Gratin

These savory potatoes are the perfect to serve alongside almost anything.

1 1/2 lbs. baking potatoes (about 3 average-sized), thinly sliced
1 1/2 cups milk
3 tbs. white wine
salt and pepper to taste
2 tbs. butter
2 tsp. garlic-infused olive oil
8 oz. cremini mushrooms, finely sliced to make 4 cups

Heat the oven to 425°F and butter a shallow baking dish or gratin pan.

Bring the sliced potatoes, milk, white wine and salt and pepper to a boil and simmer until the potatoes are tender.

Melt the butter and olive oil in a skillet over a medium heat and add the mushrooms. Cook, stirring occasionally, until softened, about 3 minutes.

Pour the mushroom and any juices into the potatoes and stir to mix. Pour in the gratin dish and bake for 45 minutes, until the top is crisp.

Serves 4