Potatoes and mushrooms in cream
Pare and cut 1n 1/8" slices four or five large Maine Potatoes
Wash and cut in slices of 1/2 pound of mushrooms.
Saute' the mushrooms in 3 tbsp of butter for three minutes.
Make a thin cream sauce by melting 3 tbsp butter, blending in
3 tbsp flour, adding 1 cp milk gradually and 1/2 cp of light cream,
stirring the latter slowly in also.
Cook, stirring constantly until thickened somewhat and smooth.
Season well with salt and pepper, using between 1/2 and 3/4 tsp salt
and a dash of pepper.
In a greased baking dish or casserole, put first a layer of potatoes,
sprinkle mushrooms over them, moisten them with sauce. Continue
alternating layers of potatoes, mushrooms, and cream sauce until all
have been used. There should be enough cream sauce to come up to
the last layer of potatoes.
Bake in a moderate oven (350 degrees) covering the pan for the
first 10 minutes, then remove the cover and bake until the potatoes
are tender, from 3o to 40 minutes.
Grated cheese may be sprinkled over the top just before removing
from the oven and baking continued until cheese is browned.
Yield: 6 portions