Potato gratin with mushrooms and Roquefort

This week, I had the pleasure of spending a few days at the agricultural show. Back home, I wanted to make a comfort food for our lunch. My children having been in charge of the kitchen for two days, it was indeed more than necessary that I put a real meal back on the table.
In my fridge, a nice piece of Roquefort and mushrooms. With a few potatoes, I had enough to prepare a delicious gratin, comforting to perfection.

We feasted. All that was missing was a small salad of baby spinach to make it perfect.

Potato gratin with mushrooms and Roquefort:

1 kg of potatoes
400g milk
1 clove of garlic
400 g button mushrooms
150 g Roquefort cheese
150 g liquid cream
salt pepper

Peel, wash and cut the potatoes into thin slices.
Put them in a saucepan with the milk and the crushed clove of garlic.
Cook for ten minutes over medium heat.

Meanwhile, dry the mushrooms and cut them into slices.
Fry them in a pan with a little oil.

Remove the potatoes from the milk. You can remove the garlic clove.
Add the cheese to the milk and stir to melt most of it.
Add the cream. Season.

Preheat the oven to 180°C.

In a buttered gratin dish, put a layer of pre-cooked potatoes, the mushrooms, then the rest of the potatoes.
Cover with Roquefort cream.

Bake for about 40 minutes.

To finish: this gratin is for 4 people. You can accompany it with a salad and a slice of country ham.

Instead of Roquefort, you can also use Auvergne blue cheese.

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