Potato Mushroom Casserole

Ingredients

2 large baking potatoes

1 lg.clove garlic, finely minced

1 lb.mushrooms

1Tbsp. chopped parsley

1Tbsp. olive oil

1 Cup Monterey Jack w/Jalapenos, grated

3 tbsp. butter

1/2 cup unseasoned breadcrumbs

Salt and pepper to taste

ChefRick

Potato mushroom casserole with cheese.

Directions

Peel the potatoes & slice them as thinly as possible,preferably in a food processor. Place them in a bowl with enough cold water to cover until ready to use them.

Clean the mushrooms & slice as thinly as possible.

Heat the oil with 2 Tbsps of butter in a large skillet over medium heat. Add the mushrooms, season with salt & pepper to taste. Cook, while stirring, until the mushrooms begin to soften & give up their liquid. Stir in the garlic & parsley. Turn off the heat.

Lightly butter a 9 inch glass or ceramic pie or quiche plate. Drain potato slices, pat dry with paper towels and divide roughly into thirds. Layer 1/3 of the potato slices in a neat overlapping pattern on the plate.

Spread the mushroom mixture over the potatoes. Sprinkle 1/3 cup of the cheese over the mushrooms.

Make another layer of potatoes; cover with mushrooms. Sprinkle with another 1/3 cup cheese. Top cake with a final 1/3 layer of potatoes. Melt remaining tablespoon of butter & pour slowly over the top. Sprinkle with remaining cheese & bread crumbs.

Cover with aluminum foil and bake in a 425 degree oven for 45 minutes. Uncover and continue baking about 15 minutes or until well browned.

Can be made in advance and reheated. Cut in wedges to serve.