1/2 stick butter
1/2 lb. mushrooms, sliced
2 lbs. red or all purpose potatoes, thinly sliced
1/2 med. onion OR 2 scallions, finely chopped
1/4 c. chopped parsley
3 oz. (3/4 c.) shredded Swiss cheese
1 clove garlic, chopped
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1 1/2 c. heavy cream plus 2 tbsp. water

With 1 tablespoon butter, grease a 9x13 inch (3 quart) baking dish. Oven to 325 degrees. In large bowl, gently toss potatoes with mushrooms, onion, parsley, 1/2 cup, cheese, garlic, salt, pepper and 1 1/2 tablespoon butter, melted. Place in prepared dish.

Pour cream and water mixture over potato mixture. Sprinkle with remaining cheese and dot with remaining butter. Bake 1 1/2 hours, covering with loose tent of foil once cheese browns. About 12 servings.