Garlic Mushroom and Potato Gratin

Garlic Mushroom and Potato Gratin 

Like a gratin dauphinoise.  Original points quoted.  Please recalculate for your plan

From the kitchen of  TAMSINBH

servings |  2
estimated Points® per serving | 4

350 g "old" or baking potatoes, peeled (3.5pts)
1 small onion, thinly sliced
2 tsp butter (2 pts)
110 g mushrooms (open cup), sliced
1 clove garlic, crushed
50g JS Creamery Light with Garlic and Herbs (2.5 pts) or Philadelphia light
about 250ml veg stock




Slice the potatoes very thinly, using a mandoline or the slicing blade on a food processor. Cook the onion in the butter until softened, then add the mushrooms and garlic. Add seasoning and cook for a couple of minutes. Add about 50ml of the veg stock and cook until the liquid has almost all evaporated. Stir in the cream cheese until it melts. Put a layer of mushroom sauce in an ovenproof dish, then a layer of potatoes. Season well then repeat, finishing with potatoes and more seasoning. Pour the stock over (or as much as will fit in the dish - I added a bit more half way through) and bake in the oven at 180C, gas 4 for 40-50 mins (depends how thin the potatoes are).