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 and cream.

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 (35-45 minutes)

Garnish with rosemary sprigs.

Serves 10