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Potato, fennel and mushroom gratin

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Ingredients

Adjust Servings:
65 g Garlic butter, melted
300 g Mixed mushrooms
750 g Potatoes
113 g Packet apple and herb stuffing

Potato, fennel and mushroom gratin

Topped with cranberry sauce for a sweet Christmas twist

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    Ingredients

    Directions

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    Steps

    1
    Done

    Heat the oven to 220C, gas 7. Brush a 23cm loose-bottom cake tin with some melted garlic butter and chill until set. Repeat twice. Heat 1tbsp garlic butter in a pan and add the mushrooms. Cover the pan and cook for 3 mins, then remove the lid, increase the heat and cook until the juices are absorbed.

    2
    Done

    Cut the potatoes into 6mm slices and line the sides of the tin, overlapping. Cover the base with half the remaining slices, season and scatter over one-third of the stuffing mix.

    3
    Done

    Add half the nuts, fennel, mushrooms and one-third of the stuffing. Slice the de-rinded goats' cheese and scatter over the top with the cranberries. Layer up with the remaining potato, then the rest of the fennel, mushroom and nuts, and the last of the stuffing.

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