French Country-Style Potatoes

By á-708

Ingredients

• 3 lbs (1350 g) red potatoes
• 1 cup (250 ml) chicken stock
• 3/4 (180 ml) cup milk, half and half, or heavy cream
• 3 cloves garlic, minced
• Salt and freshly ground pepper to taste
• 3 Tbs (45 ml) butter, melted
• 4 cups (1 L) sliced mushrooms
• 2 Tbs (30 ml) chopped fresh parsley

Details

Servings 6

Preparation

Step 1

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 (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 milk, garlic, salt and pepper. Increase heat to medium-high. Bring to a boil and boil for 2 minutes, stirring occasionally. Remove from heat. In an 11 x 7 x 1 1/2 -inch baking dish, spread 1 tablespoon of the butter. Layer half of the mushrooms, half of the potatoes with half of the sauce and drizzle with remaining butter. Top with remaining mushrooms, then potatoes with sauce. Sprinkle with parsley. Cover with foil. Bake in a preheated 350 degree oven for 30 minutes. Uncover and bake 20 minutes longer or until potatoes are tender when pierced with a fork. Serves 6 - 8.