3 med. potatoes, pared & sliced
1 med. onion, peeled & sliced
1/4 lb. fresh mushrooms, sliced
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. dried tarragon leaves
1 c. whipped cream
2-3 tbsp. chopped fresh parsley

In a buttered, shallow baking pan, layer potatoes, onion and mushrooms. Sprinkle with salt, black pepper and tarragon. Pour in cream; cover with foil.

Bake at 350 degrees for 30 minutes. Remove foil. Continue baking 30 minutes longer or until potatoes are fork tender, sauce has thickened and is creamy and smooth. Sprinkle with parsley for serving. Good served with broiled or barbecued fish or poultry. This dish can be assembled several hours in advance ready to bake. Makes 4 servings.