Shelly's Recipe

FRENCH COUNTRY POTATOES

Category: Potatoes

5 to 6 red potatoes medium
3/4 cup water
1 tsp chicken bouillon
3/4 cup half and half
3 cloves garlic minced
1/2 tsp salt
1/4 tsp black pepper
3 tbsp butter, melted
4 cups mushrooms sliced
2 tbsp 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 tbsp 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 tbsp butter. Top with remaining mushrooms, then potatoes with sauce. Sprinkle with parsley. Cover with foil. Bake at 400 for 20 minutes. Uncover and bake 20 minutes longer or until potatoes are tender when pierced with a fork. Serves 6