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Baked Potato and Mushroom Gratin




List of Ingredients



• 8 medium baking potatoes (3 1/2 lbs)
  
• 1 (6 oz) pkg portabella mushroom caps, trimmed, washed, sliced, diced
  
• 1 1/2 cup heavy cream
  
• 1 tsp snipped fresh rosemary
  
• 1 tsp salt
  
• 1/2 tsp black pepper
  
• 1/4 cup butter
  
• 2 cloves garlic, minced
  
• fresh rosemary sprigs
  






Instructions



1. Scrub potatoes. In large saucepan, cover potatoes with salted water; bring to a boil. Reduce heat; simmer 10 minutes, covered. Drain; cool. Peel; slice 1/4" thick.
   
2. In small saucepan, add remaining ingredients, except rosemary sprigs. Simmer over medium low heat until cream is slightly reduced (about 5 minutes).
   
3. In buttered 9" x 13" glass baking dish, layer half of potatoes; pour half of cream mixture over potatoes. Repeat with remaining potatoes and cream. Refrigerate, covered, several hours, if desired.
   
4. To Bake: Bake, covered, in preheated 325 degree oven 45 minutes. Unocver; bake until potatoes test done when pierced with fork (35 to 45 minutes). Garnish with rosemary sprigs.
   






Final Comments


Serves 8.