4 med. red skinned potatoes
2 1/2 lbs. lg. mushrooms
3/4 tsp. salt
1/4 tsp. freshly grated black pepper
1 c. washed, coarsely chopped fresh basil leaves or 1 1/2 tbsp. dried basil
3/4 c. heavy cream
1/4 c. grated Parmesan cheese
1/2 stick (4 tbsp.) butter

Peel potatoes and slice them very thinly, about 1/8 inch thick. Wipe mushrooms with damp towel. Trim off stem ends and cut into slices about 1/8-inch thick. Preheat oven to 350 degrees.

Line a 2 1/2-quart buttered baking dish with a layer of potatoes. Add a layer of mushrooms and sprinkle with some of the salt, pepper, basil and cream. Repeat this procedure until all ingredients have been used. Sprinkle top layer with Parmesan; dot with butter.

Cover dish with aluminum foil and bake for 30 minutes. Remove foil and continue baking another 15-20 minutes until cheese is browned and potatoes tender. Serves 6-8.