SERVES: 6

METHOD

1. Preheat oven to 180°C (160°C fan-forced). Lightly grease a round 1.5 litre baking dish with butter and place on a baking tray.

2. Using a mandolin or sharp knife, slice potatoes with skins on 1-2mm thick. Bring a large saucepan of water to the boil. Add sliced potatoes and cook for 5 minutes or until just tender. Drain and refresh under cold water.

3. Heat olive oil in a non-stick frying pan over a medium heat. Add sliced mushrooms and onion, cook for 5 minutes or until golden. Remove from heat and add sage, salt and pepper, stirring to combine. Set aside until required.

4. In a small saucepan combine cream and garlic together in a small saucepan over a low heat, stirring occasionally until mixture comes to the boil. Remove from heat, add parmesan, salt and pepper stirring gently to combine. Set aside until required.,

5. Place potatoes upright around the edge of the baking dish, repeat in the centre. Push mushroom mixture down between the potato slices.

6. Carefully pour cream mixture over the potatoes, making sure it gets down between the potato slices and cover dish with foil. Bake in preheated oven for 1 hour. Remove foil and bake for a further 30 minutes or until bubbling and golden.

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