Artichoke, Potato, And Porotbello Mushroom Casserole

• 4 Tbs olive oil
• 4 large artichokes or 1 cup artichoke hearts
• 2 Lbs. Yukon Gold potatoes, thinly sliced
• 4 large portobello mushroom caps, thinly sliced
• 6 oz. soft goat cheese
• 3 garlic cloves, minced
• 3 Tbs parmesan cheese
• 1/2 c. dry white wine

1. 1. Preheat oven to 425 F.
2. 2. Brush 13x9x2 baking dish with 1 Tbs oil
3. 3. Either: Trim artichokes, discarding all leaves, slice artichoke hearts. OR Slice prepared artichoke hearts.
4. 4. Arrange half of potatoes in dish, covering bottom completely. Top with half of artichoke hearts and half of mushrooms. Coarsely crumble half of goat cheese over. Sprinkle with salt, pepper, half of garlic, 1 Tbs. parmesan and 1 Tbs oil. Next, layer mushrooms, artichoke hearts, goat cheese, garlic, parmesan, oil. Top with remaining potatoes.
5. 5. Pour wine over, drizzle with 1 tbs oil.
6. 6. Cover dish with foil. Bake 40 min.
7. 7. Reduce oven temperature to 400 F. Sprinkle top with 1 Tbs. parmesan.
8. 8. Bake uncovered until potatoes are tender and top is brown, about 25 minutes.
9. 9. Cool slightly and serve.

olive oil, artichokes, potatoes, portobello mushroom caps, goat cheese, garlic, parmesan cheese, white wine

Taken from www.epicurious.com/recipes/member/views/artichoke-potato-and-porotbello-mushroom-casserole-52449351 (may not work)