Recipe for Mountain Gratin with Portobello and a Salad

Peel the potatoes and slice them into 2 mm thick rounds. Chop the garlic. Pour the cream and milk into a large saucepan or pot. Add half of the garlic and bring to a boil, then add the potatoes. Season with salt and pepper. Cover, reduce the heat, and simmer for 12-15 minutes.

Meanwhile, preheat the oven to 210°C (190°C for fan ovens). Grease a baking dish with a knob of butter. Clean the portobellos with a damp paper towel, then cut them into 1 cm pieces.

Remove the rind if you don't like it, then cut it into thin slices. Heat a drizzle of olive oil in a large pan over medium-high heat and cook the portobellos for 3-4 minutes. Stir regularly. At medium heat, add the remaining garlic. Sauté for an additional 1-2 minutes. Season with salt and pepper.

Check the cooking of the vegetables with the tip of a knife. When they are almost cooked, pour half of the cream mixture into the baking dish. Cover with half of the portobellos and grated cheese. Repeat the process. Finally, add the slices of cheese, then cover the dish with aluminum foil and bake the gratin for about 25 minutes. When there are 10 minutes left of cooking, remove the aluminum foil to brown the gratin.

In a bowl, make a dressing by mixing a little mustard with olive oil and vinegar. Add salt and pepper. Just before serving, add the salad and mix well.

Finally, if you're not in a hurry, let the dish rest for a while before cutting it: this way, the portions will hold together better. Cut it into portions and serve them on plates, accompanied by the salad.