5-6 med. red potatoes
3/4 c. water
1 tsp. chicken bouillon granules
3/4 c. half and half
3 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
3 tbsp. butter, melted
4 c. sliced mushrooms
2 tbsp. chopped fresh parsley

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 tablespoon of the butter. Layer in order, half of the mushrooms, half of the potatoes with half of the sauce and drizzle with remaining 2 tablespoons butter. Top with remaining mushrooms, then potatoes with sauce. Sprinkle with parsley. Cover with foil.

Bake in preheated 400 degree oven for 20 minutes. Uncover and bake 20 minutes longer or until potatoes are tender when pierced with a fork. Makes 6 (about 1 cup) servings.