Serves: 6
Total Calories: 230

5 to 6 red potatoes medium
3/4 cup water
1 teaspoon chicken bouillon
3/4 cup half and half
3 cloves garlic minced
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons butter or margarine, melted
4 cups mushrooms sliced
2 tablespoons parsley chopped fresh

Scrub potatoes. Do not peel. Cut into 1/4 -inch slices (you will need about 6 cups). Do not rinse sliced potatoes (starch will help thicken mixture).

In a 3-quart 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 11 x 7 x 1 1/2 -inch 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. Top with remaining mushrooms, then potatoes with sauce. Sprinkle with parsley. Cover with foil.

Bake in a preheated 400° oven for 20 minutes. Uncover and bake 20 minutes longer or until potatoes are tender when pierced with a fork.

Nutritional Facts:

Serves: 6
Total Calories: 230
Calories from Fat: 81

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