Wild Mushroom Potato Lasagna

1. 1

   Preheat oven to 375u00b0.

2. 2

   Slice mushrooms into 1/8 inch slices.

3. 3

   In a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.

4. 4

   Stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.

5. 5

   Lightly butter (or use Pam) a gratin dish or a 9-inch square ovenproof dish.

6. 6

   Make a layer of half of the potatoes and season with salt and pepper to taste.

7. 7

   Spread mushrooms over the potatoes; top with remaining potatoes.

8. 8

   In a small bowl, mix the broth and cream; pour over potato/mushroom mixture.

9. 9

   Bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.

10. 10

    Cut into wedges or squares and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.