Baked Potato and Mushroom Gratin
8 medium baking potatoes (4 lbs.)
1 (6 oz.) pkg. portobella mushroom caps, trimmed,
washed, sliced, diced
1 1/2 cups 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
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.
In small saucepan, add remaining ingredients, except rosemary
springs. Simmer over medium-low heat until cream is slightly reduced
(about 5 minutes).
In buttered 9x13" glass baking dish, layer half of potatoes; pour
half of cream mixture over potatoes. Repeat with remaining potatoes
Refrigerate, covered, several hrs., if desired.
To Bake: Bake, covered, in a preheated 325° oven 45 minutes.
Uncover; bake until potatoes test done when pierced with a fork
Garnish with rosemary sprigs.