Recipe By : Linda/Tennessee - Fabfood
Serving Size : 1 Preparation Time :0:00
Categories : Potatoes
Amount Measure Ingredient -- Preparation Method
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3 lbs red potatoes
1 cup chicken stock
3/4 cup half and half -- milk or heavy cream
3 cloves garlic
----salt/pepper to taste----
3 tablespoons butter -- melted
4 cups mushroom -- sliced
2 tablespoons parsley (fresh) -- chopped
Scrub potatoes. Do not peel. Cut into 1/4 -inch (1/2 cm) slices (you will
need about 6 cups). Do not rinse sliced potatoes (starch will help thicken
mixture). In a 3-quart (3 l) saucepan, place potatoes, water and bouillon
granules. Bring to a boil; reduce heat to low, cover and simmer for 15
minutes or until partially cooked, stirring occasionally. Add
half-and-half, garlic, salt and pepper. Increase heat to medium-high. Bring
to a boil and boil for 2 minutes, stirring occasionally to prevent
scorching. Remove from heat. In an baking dish, spread 1 tablespoon of
the butter or margarine. Layer in order, half of the mushrooms, half of
the potatoes with half of the sauce and drizzle with remaining 2
tablespoons butter or margarine. Repeat. Top with remaining mushrooms,
then with sauce. Sprinkle with parsley. Cover with foil. Bake in a
preheated 350F oven for 30 minutes. Uncover and bake 20 minutes longer or
until potatoes are tender when pierced with a fork.
Serves 6 - 8.
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NOTES : Posted to Recipes-r-us and DougsDelights 7/99
