Potato & mushroom boulangère recipe

  • Serves 4
  • 30 mins to prepare and 40 mins to cook
  • 370 calories / serving
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VEGGIE potatoandmushroomboulangere He

Preheat the oven to 180°C, 350°F, Gas 4.

Slice the waxy potatoes as thick as pound coins. Slice the mushrooms thickly. Grease a baking dish with the butter then layer the potatoes and mushrooms alternately, scattering the onions and dotting each layer with a little butter and seasoning and sprinkling over thyme leaves as you go and finishing with a layer of potatoes.

Pour over the stock until it comes level with the top of the potatoes. Cover the top with grated cheese and bake in the oven for around 30-40 minutes until the potatoes are completely tender to the point of a knife. If the top starts to brown too much during cooking, cover with foil.

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  • Ingredients

  • 1kg waxy potatoes, such as Charlotte
  • 4 flat field mushrooms
  • 40g butter, softened
  • 2 onions, peeled and finely sliced
  • 2 garlic cloves, crushed
  • salt
  • pepper
  • handful thyme leaves
  • 500ml vegetable stock
  • 60g Gruyere cheese, grated
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  • Energy 1554kj 370kcal 19%
  • Fat 15g 21%
  • Saturates 8g 40%
  • Sugars 6g 7%
  • Salt 2g 33%

of the reference intake
Carbohydrate 50g Protein 12.3g Fibre 6.9g

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