Some years ago a francophile friend prepared this dish and served it to us in a small cottage near the Rollright Stones in Oxfordshire. It was so delicious that I am amazed that it has taken me so long to get around to cooking it myself.
Peel the potatoes and cut into pieces about the size of a walnut. Cook in salted water until just tender. Drain and keep hot in the pan under a folded cloth.
Cook the shallot and the garlic in the butter for a few minutes, add the mushrooms and cook, stirring, until they have softened and almost all their liquid has evaporated.
Stir in the flour for 1–2 minutes and then the cream. Season to taste with the salt, pepper and nutmeg. Turn the potatoes into a hot oven dish and pour over the mushrooms. Cover and reheat thoroughly in a hot oven for 10 minutes.
© 1987 Geraldene Holt. All rights reserved.