DAUPHINOISE POTATOES

DAUPHINOISE POTATOES

Serves 2

3½pts per serving

250g old potatoes, peeled

1 small onion, thinly sliced

2 tsp butter

110g mushrooms, sliced

1 clove garlic, crushed

50g extra light soft cheese with garlic and herbs

approx 250ml veg stock

Slice the potatoes very thinly, using a mandoline or slicing blade of 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 stock and cook until the liquid has more or less evaporated.  Stir in the cheese until it melts.  Put a layer of mushroom sauce in an ovenproof dish, then a layer of potatoes.  Season well and repeat, finishing with a layer of potatoes.  Season adn pour the stock over, or as much as will fit in the dish.  Bake 30-50 minutes, about Gas 5