Mushroom & Potato Casserole

1 lb. potatoes
1/2 lb. mushrooms
Butter
1 garlic clove, chopped
Salt and pepper
2/3 c. light cream
2/3 c. heavy cream
1/4 c. water
1/4 c. grated Parmesan cheese

Peel the potatoes and slice thinly. Slice the mushrooms thicker than the potatoes. Using lots of butter, grease a 1-1/2-qt. baking dish. Sprinkle the garlic on the bottom.

Arrange half the potato slices in overlapping rows on the bottom of the dish. Season with salt and pepper. Arrange the mushrooms on top of them and season with salt and pepper. Top it off with a layer of potatoes.

Stir together the light cream, heavy cream, and water. Pour on top. Sprinkle with the Parmesan cheese and dot with more butter.

Bake for about 1 hour at 350 degrees, or until potatoes are tender and the top is crisp. Remove from the oven and let stand 5-10 minutes. Serve at once.

Serves 4.

Adapted from The Nine Seasons Cookbook, p. 30.