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1
Bring 3 quarts of water to a boil in a large saucepan. Add the potatoes and boil for 3 to 4 minutes, until almost tender when pierced with the tines of a fork. Drain and rinse with cold water. Drain again and set aside.
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2
Melt the butter in a small saucepan over medium heat. When it begins to foam, remove from heat and whisk in the flour to form a paste. Quickly whisk in 1/2 cup of the milk. Return the pan to low heat. Whisking constantly, add the remaining milk and the salt. Cook, stirring occasionally, until the sauce has thickened and the taste of flour has dissipated, about 10 to 15 minutes. Add the cheese, stirring until it just melts. Remove from heat and set aside.
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3
While the sauce is cooking, prepare the mushrooms. Heat the butter in a skillet until it foams. Add the mushrooms, salt and pepper and cook over medium-high heat, stirring constantly, for 3 or 4 minutes, until the mushrooms just begin to release their juices. Sprinkle with the parsley and set aside.
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4
Preheat the oven to 350 degrees. Rub a 1 1/2-quart baking dish with the olive oil and garlic. Discard the garlic.
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5
Arrange a layer of potatoes in the baking dish, sprinkle with half of the pepper, drizzle a few tablespoons of sauce over the potatoes, then add a layer of mushrooms. Repeat the layering, seasoning and drizzling, ending with a layer of mushrooms. Pour the remaining sauce around the edges, then sprinkle with the breadcrumbs, then butter, then cheese. Bake until the top begins to bubble and brown, 35 to 45 minutes.
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6
Serve hot or at room temperature, scooped from the baking dish.
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7
PER SERVING: 225 calories, 6 g protein, 27 g carbohydrate, 11 g fat (6 g saturated), 25 mg cholesterol, 560 mg sodium, 1 g fiber.
