150g (5 oz) soft blue cheese (gorgonzola,
blue castello or dolcelatte)
650g (1 lb 5 oz) potatoes, thinly sliced
30g (1 oz) butter, melted
Method :
Preheat the
oven to moderately hot 200C (400F / Gas 6). Layer half the mushrooms in a
shallow 1.5 liter ovenproof dish. Crumble half the cheese over the
mushrooms, and layer half the potato on top. Repeat with the remaining
ingredients, overlapping the potato on the top. Brush with the butter and
bake for 50-60 minutes, or until crisp and brown. Serve immediately.
