One of my favorites!

As I have mentioned before I don't do much cooking, but I do have some favorite recipes that I enjoy making. This recipe comes from this cookbook. I highly recommend this cookbook -it has over 750 recipes from 200 Junior Leagues.

Potatoes with Shiitakes and Brie

6 new potatoes, scrubbed

1 teaspoon unsalted butter

8 oz. shiitake mushrooms, wiped and trimmed

1 small whole round Brie cheese

salt and pepper to taste

1 cup heavy cream

1 garlic clove, minced

1 teaspoon dried thyme

3 tablespoons grated Parmesan cheese

1/4 cup fine dry bread crumbs

-Slice the unpeeled potatoes 1/8 inch thick. Cover with cold water in bowl. Let stand for 30 minutes, changing the water twice, drain the slices and pat dry.

-Preheat the oven to 425. Coat a 10 inch baking dish with unsalted butter. Remove the stems from the mushrooms and discard. Slice the caps thin. Remove the rind from the cheese and cut cheese into cubes. (easier to do with firm cheese).

-Layer 1/3 of the potato slices in the buttered baking dish. Layer 1/2 the mushrooms and brie, sprinkling layers with salt and pepper. Repeat the layers with remaining potatoes, mushrooms and brie.

-Combine the cream, garlic, and thyme in small bowl; mix well and pour over the layers, pressing layers into liquid.

-Cover the casserole with foil and bake for 30 minutes. Remove the foil . Sprinkle with a mixture of Parmesan cheese and bread crumbs. Bake uncovered for 30 minutes longer or until top is golder brown and crusty.

Hope you enjoy!