POTATO & PORTABELLO BAKE  

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INGREDIENTS:  
6 tablespoons butter  
1 1/2 pounds fresh mushrooms, quartered  
1 1/2 pounds portabello mushrooms, chopped  
3 tablespoons minced garlic  
2 teaspoons dried thyme  
1 teaspoon dried rosemary, crushed  
2 cups chicken broth  
3 pounds Yukon Gold potatoes  
2 cups parmesan cheese  
2 cups heavy whipping cream  
1 1/4 teaspoons salt  
1 teaspoon ground black pepper  
2 cups half-and-half  

DIRECTIONS:  
Melt butter or margarine in a large pot over high heat. Add  
all mushrooms, and saute; until liquid evaporates, about 10  
minutes. Add garlic, thyme, and rosemary; saute 1 minute. Add  
chicken broth. Simmer until liquid evaporates, stirring often,
about 18 minutes. Season with salt and pepper. Cool. Position  
1 rack in middle of the oven, and another rack in bottom third  
of oven. Preheat to 375 degrees. Butter a 13x9x2 inch baking  
dish. Peel potatoes, and cut into 1/8 inch slices. Arrange 1/3  
of the potatoes in prepared dish, overlapping slightly. Top  
potatoes with half of the mushroom mixture. Sprinkle 1/3 of the
cheese over mushrooms. Repeat layering 1/3 of the potatoes,  
remaining mushroom mixture, and 1/3 of the cheese. Arrange  
remaining potatoes atop cheese. Whisk half and half, cream,  
1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to  
blend. Pour mixture over potatoes. Cover loosely with foil.  
Place baking dish on middle rack in oven, and a baking sheet  
on the bottom rack. Bake until potatoes are tender and liquid  
thickens, about 1 hour and 15 minutes. Uncover. Using a  
spatula press potatoes into liquid to slightly submerge.  
Sprinkle remaining cheese over potatoes. Bake until cheese  
melts and gratin is golden at edges, about 15 minutes longer.  
Let stand 10 minutes.  

Yield: 12 Servings  
Category: Potatoes, Side Dishes