Potato and Mushroom Gratin

1 ½ lbs. baking potatoes, thinly sliced
1 ½ cups milk
3 T. white wine
Salt and pepper
2 T. butter
2 T. garlic olive oil
8 oz. cremini mushrooms, finely sliced to make 4 cups

Preheat oven to 425. Butter a dish. Bring the potatoes, milk, wine salt and pepper to a boil in large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms. Melt the butter and oil in a skillet over medium-high heat. Add in mushroom and cook, stirring occasionally, until softened, about 3 minutes. Pour the mushrooms and juices into the pan of potatoes, stir to mix. Transfer to baking dish; bake for 45 minutes or until hot and crispy on top.

Garlic Extra Virgin Olive Oil

HUGE garlic aroma and taste! Very smooth, no bitterness. Great on steaks, pizza or potatoes or just for dipping bread.