For more recipes like this, try one of our 15 favourite vegetarian dishes to indulge in over winter.
Ingredients
Method
1.Preheat oven to 180°C. Grease three 1-litre ovenproof dishes.
2.Melt butter in a large saucepan over medium heat, then cook onion and garlic for 5 minutes or until onion is soft. Add half the mushrooms and cook for 5 minutes. Add remaining mushrooms, then cook for 8 minutes or until mushrooms have released their juices and most of the liquid has evaporated. Stir in wine and bring to the boil. Reduce heat to low and simmer until liquid is reduced by half. Remove from heat and season.
3.Combine cheeses and chopped rosemary. Cover base of the dishes with slightly overlapping potato slices. Sprinkle with one-third of the cheese mixture, then half the mushroom mixture. Repeat with another layer of potato and remaining mushroom mixture. Arrange remaining potato slices, slightly overlapping, around the edges of the dishes. Stir milk and cream together, then pour over potato layers. Refrigerate remaining cheese mixture.
4.Cover dishes loosely with foil. Bake for 1 hour or until bubbling. Remove foil and sprinkle remaining cheese mixture over potato. Bake for 30 minutes or until potato is tender and top is golden. Stand for 15 minutes before serving. Serve topped with rosemary sprigs.
