Cheesy Mushroom and potato gratin

1.peel and slice the potatoes evenly(about a cm each slice) and make sure they are around the same size.

2.boil for around 10 minutes until soft but not fully cooked.

3.Whilst the potatoes are cooking, make the cheese sauce according to the packet using the milk (add some butter for extra silkiness).

-add garlic herbs and black pepper to the sauce at this point, you want the garlic taste to come through along with the provincial herbs.I use a whisk for the sauce, its noisy but easy.

4. slice up all the mushrooms to around half a cm thick and keep to one side.

5.grate alll the cheese you like.the more the better really.

6.rub the inside of a casserole dish with the butter, layer cheese on the bottom then start to layer the potatoes and mushrooms remembering to pour a bit of sauce and add some grated cheese to each layer.

i like to do potato-mushrooms-sauce-cheese and repeat, keeping the majority of cheese for the topping.

7.cover the lot with the rest of the sauce (dont worry if it seems too thick right now the water from the uncooked mushrooms will thin the sauce during baking and make a lovely rich creamy texture that covers every bite)

8. chuck the rest of the cheese on top, add a few pinches of garlic salt,cracked black pepper and herbs

9. throw it in the oven for 20/25 minutes and go and annoy the cats for a while.

10.take out of the oven, eat all in one go.