Artichoke, Potato, And Porotbello Mushroom Casserole

1. 1

   1. Preheat oven to 425 F.

2. 2

   2. Brush 13x9x2 baking dish with 1 Tbs oil

3. 3

   3. Either: Trim artichokes, discarding all leaves, slice artichoke hearts. OR Slice prepared artichoke hearts.

4. 4

   4. Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese over. Sprinkle with salt, pepper, half of garlic, 1 Tbs. parmesan and 1 Tbs oil. Next, layer mushrooms, artichoke hearts, goat cheese, garlic, parmesan, oil. Top with remaining potatoes.

5. 5

   5. Pour wine over, drizzle with 1 tbs oil.

6. 6

   6. Cover dish with foil. Bake 40 min.

7. 7

   7. Reduce oven temperature to 400 F. Sprinkle top with 1 Tbs. parmesan.

8. 8

   8. Bake uncovered until potatoes are tender and top is brown, about 25 minutes.

9. 9

   9. Cool slightly and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.