Wild Mushroom Potato Lasagna

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb wild mushroom (such as chanterelles, oysters, stemmed shiitakes, or cremini)
• 3 tablespoons butter
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 2 garlic cloves, minced
• salt & freshly ground black pepper
• 4 large russet potatoes, peeled and cut into 1/8 inch slices (a food processor works well)
• 1/2 cup low sodium chicken broth
• 1 cup whipping cream (can use fat-free) or 1 cup half-and-half (can use fat-free)

Recipe

• 1 preheat oven to 375°.
• 2 slice mushrooms into 1/8 inch slices.
• 3 in a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.
• 4 stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.
• 5 lightly butter (or use pam) a gratin dish or a 9-inch square ovenproof dish.
• 6 make a layer of half of the potatoes and season with salt and pepper to taste.
• 7 spread mushrooms over the potatoes; top with remaining potatoes.
• 8 in a small bowl, mix the broth and cream; pour over potato/mushroom mixture.
• 9 bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.
• 10 cut into wedges or squares and serve.