Idaho Potato Lasagna

• 2 large idaho potatoes, cleaned and sliced thinly (left in water)
• 3 tablespoons approx goat cheese (1/2 log)
• 1 cup heavy cream
• 1 garlic clove, roasted and smashed
• 2 cups mushrooms, chopped fine cooked, dried and cooled
• 1 shallot, minced sauteed and cooled
• 2 tablespoons truffles, shavings
• 3 tablespoons white truffle oil
• salt
• white pepper

1. Preheat oven to 350F
2. Combine in a bowl the mushrooms, truffle shavings, truffle oil, minced shallots and season to taste.
3. In a non-reactive square oven-proof pan, spread 1 tablespoon butter and a touch of truffle oil to coat.
4. In a saucepan, combine goat cheese, garlic and heavy cream.
5. Melt cheese and keep slightly warm.
6. Layer potatoes on bottom of pan.
7. Spoon goat cheese mixture over all and add truffle mushroom mixture and layer again with potato.
8. Alternate until all potatoes and mushroom mixture is used.
9. Top with last of the goat cheese mixture.
10. Cook in oven until golden brown on top (about 30-40 minutes).
11. Cool to room temperature or colder.
12. Cut out portions and reheat to order.
13. The mushroom mixture looks like ground beef and the cheese mixture looks like ricotta cheese.
14. Serve with Filet Mignon, Chicken, Lamb or your own special creation!

idaho potatoes, approx goat cheese, heavy cream, garlic, mushrooms, shallot, truffles, truffle oil, salt, white pepper

Taken from www.food.com/recipe/idaho-potato-lasagna-129824 (may not work)