2 large potatoes, peeled and sliced thinly
2 tsp minced garlic
1 can (290 g) cream of mushroom soup
1 can (425 g) whole button mushrooms drained
150 ml evaporated milk or full cream milk
2 tbsps melted butter
1/2 cup grated cheese
*Combine cream of mushrooms and milk.
*Slice 3/4 of the mushrooms, leave 1/4 for topping (slice in halves)
*Peel the potatoes and slice thinly.
*Arrange half the potatoes in a 6×6 inch square microwavable dish. Brush potatoes with melted butter. Spread sliced mushrooms, half of the grated cheese and garlic over. Pour half of the cream mixture evenly on top. Arrange the rest of the potatoes over. Pour the rest of the cream mixture and sprinkle the rest of the cheese on top. Cover with cling wrap. Prick cling wrap with a fork. Microwave on high for 8 minutes. Remove cover and top with the halve mushrooms. Microwave on high for another 8-10 minutes or until tender. Serve with your favorite meat or fish dishes. Enjoy!