Ingredients:

  • 5 c. peeled, thinly sliced potatoes (about 1/8″ thick)
  • 1 T plus 1 ½ t. salt, divided
  • 6 T unsalted butter, divided
  • 2 c. fresh, sliced wild mushrooms
  • 3/4 c. all purpose flour
  • 1 1/2 c. milk
  • 1/2 t white pepper
  • 2 T chopped fresh parsley, divided
  • 1 1/2 c. grated Colby or Cheddar cheese, divided
  • 1 c. fresh bread crumbs

Directions:

  1. Combine the potatoes with 1 T salt and water to cover in a large saucepan over high heat.  Bring to a boil, reduce the heat to medium, and cook until the potatoes are firm-tender, 10 to 12 minutes. Drain the potatoes and set aside.
  2. Preheat the oven to 350 degrees F.
  3. While the potatoes are cooking, melt 2 T butter in a large skillet over medium-high heat.  Add the mushrooms and cook until the mushrooms are tender, 3 to 5 minutes.  Remove the mushrooms with a slotted spoon and set aside.
  4. Melt the remaining 4 T butter in a medium saucepan over medium-high heat.  Whisk in the flour and cook, whisking, until the flour turns a light golden brown color, 3 to 4 minutes.  Slowly stream in the milk, whisking constantly.  Cook, whisking, until the sauce is thickened, about 7 minutes.  Stir in the white pepper and the remaining 1 1/2 t salt, and remove from heat.
  5. Pour about one-quarter of the sauce into a deep 2 qt. casserole.  Arrange one-third of the potatoes over the sauce, and spread about a third of the mushrooms over the potatoes.  Sprinkle about 1 t. parsley and 1/3 c. cheese over the mushrooms.  Repeat with two more layers:  1/4 sauce, 1/3 potatoes, and mushrooms, 1 t. parsley, and 1/3 c. cheese.  Use the remaining sauce to cover the top.  Combine the bread crumbs with the remaining 1/2 c. cheese and 1 T parsley; sprinkle over the top.
  6. Bake, uncovered until the bread crumbs are brown and the cheese is bubbly about 25 minutes.  Remove from the oven and allow to cool for about 5 minutes before serving.