1/2 c. (1 stick) butter
1 oz. dried morels or 1 lb. fresh mushrooms
1/2 c. warm water
4 lbs. sm. red skinned potatoes, thinly sliced
1 med. onion, finely chopped
1/2 c. finely chopped parsley
1 1/4 c. (6 oz.) shredded gruyere or Swiss cheese
2 med. garlic cloves, finely chopped
1 tsp. salt
1/2 tsp. freshly ground pepper
3 c. heavy cream

With 2 tablespoons butter, generously grease 13"x9" (3 quart) baking dish. Soften morels in water about 15 minutes; drain, reserving soaking liquid; thinly slice crosswise (if using mushrooms, trim stem flush with cap; thinly slice lengthwise).

Preheat oven to 325 degrees. In large bowl, gently toss potatoes with morels, onion, parsley, 1 cup cheese, the garlic, salt, pepper and 3 tablespoons butter, melted. Place in prepared dish.

Pour cream and soaking liquid from morels over potato mixture; if using mushrooms, combine 1/2 cup water with the cream. Sprinkle with remaining cheese, and dot with remaining butter.

Bake 1 1/2 hours, covering with a loose tent of foil once cheese browns. Remove from oven; cover dishes more securely to keep potatoes warm. Makes 24 servings.