Potato and Mushroom Gratin

This was really easy to prepare. I had my trusty Kitchen Aide Food Processor set with the slicer blade and in seconds my potatoes were all done. A sharp knife to the mushrooms to slice those and the prep work was complete.

• 2 large russet potatoes - scrubbed clean
• 6 large porcine mushrooms - thinly sliced
• 1 cup half and half cream*
• cooking spray
• salt and black pepper to taste
• cheese for grating for the topping - any cheese of your choice.

1. With a cooking spray like Pam spray the bottom and sides of a casserole dish.
2. In a food processor, or by hand slice the potatoes with skins on.
3. Take 6 (that's what my net was for mushrooms) or more porcine mushrooms and slice them on the thin side.

Lay the first of the potatoes on the bottom of the baking dish. Salt and pepper to taste.

Make the second layer the mushrooms and sprinkle with black pepper.

Top with another layer of potato slices.

Pour the half and half cream over the top, salt and pepper to taste.

*Add extra half and half if needed to go about 2/3 of the way up.*

Bake covered in a toaster oven or conventional oven that has been preheated to 350 degrees.

Bake for approximately 1 1/2 hours until a knife can easily be inserted into the potatoes.

Remove the cover and sprinkle on any kind of grated cheese you like and bake covered until the cheese is all melted. Remove the cover at the very end and get the cheese to brown if it has not already.