Geez...I can't believe this is only my second post this month. The last one took me two days to put together. Thank you all for the good wishes regarding my fall and I am definitely on the mend now.
I'd also like to acknowledge our troops for Veterans Day and special shoutout Marine Jim Toth and Army Sgt. Rosario Lopez. You are in our thoughts.
Join me over at IHCC for Nigella's latest inspirations for the theme Man Food.
This has been one of Nigella’s recipes I have looked at again and again. She proposes baking this potato dish with her roasted chicken, but my oven just isn’t big enough to accommodate a roasting pan and a casserole dish. I paired this side dish with shredded BBQ chicken which I’d cooked in the crock pot.
Modifying the recipe just a wee bit, you’ll need the following ingredients………
3 average-size 1/2-pound baking potatoes, thinly sliced
1/2 cup milk
3 tablespoons white wine
Salt and pepper to taste
2 tablespoons butter
2 teaspoons garlic-infused oil
10 ounces white button mushrooms, sliced to make 4 cups (original recipe calls for 8 oz. cremini mushrooms)
1. Heat the oven to 425° F and butter a shallow baking dish or gratin. Slice up the potatoes and mushrooms............
2. Bring the sliced potatoes, milk, wine, salt, and pepper to boil in a saucepan, stirring occasionally, and leave it at a simmer while you get on with the mushrooms.
3. Melt the butter and garlic oil in a skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
4. Pour the mushrooms and their garlicky, buttery juices into the pan of potatoes, stir to mix, and pour straight into the gratin dish. Bake for 45 minutes alongside the chicken or until piping hot and crisp on top.
This isn't the best photo but I assure you, this was good the first night and even better reheated. All the different tastes blended together.
This would have been a great side with the roasted chicken but it went well with the crockepot shredded BBQ chicken too.
I am sending this to Crock pot Wednesday over at Dining with Debbie as well as the IHCC.
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