We found these knobbly Heritage potatoes and couldn't resist giving them a try. We decided to slice them and sauté until done. The mushroom gravy was made using equal parts chicken stock and sherry (we used about 150 mls), a sprig of thyme, and some dried mushrooms. We boiled up the mixture until reduced by half and left it to go cold so the thyme would infuse before blending, then adding some fresh mushrooms and reheating. No butter, no cream - it was delicious enough without it. We had some spare gnocchi from yesterday's lunch, so fried these alongside the sliced potato.
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