Mushroom-Gruyere Scalloped Potatoes

• 6 tablespoons butter, divided
• 1/2 pound each sliced fresh shiitake, baby portobello and button mushrooms
• 1 tablespoon sherry, optional
• 5 tablespoons all-purpose flour
• 3 cups half-and-half cream
• 3 tablespoons minced fresh rosemary
• 1-1/2 teaspoons salt
• 1 teaspoon pepper
• 2 cups shredded Gruyere cheese
• 2 pounds red potatoes, thinly sliced
• 1/2 teaspoon paprika

1. Preheat oven to 350u0b0. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add mushrooms; cook and stir until tender. If desired, stir in sherry and cook until evaporated, 1-2 minutes longer . Remove from pan.
2. In same pan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Reduce heat to medium-low. Stir in rosemary, salt and pepper. Gradually add cheese, stirring until melted. Remove from heat.
3. Arrange potatoes in an even layer in a greased 13x9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika.
4. Bake, covered, 40 minutes. Bake, uncovered, until golden brown and bubbly, 20-25 minutes longer. Let stand 15 minutes before serving.

butter, fresh shiitake, sherry, flour, cream, fresh rosemary, salt, pepper, gruyere cheese, red potatoes, paprika

Taken from www.tasteofhome.com/recipes/mushroom-gruyere-scalloped-potatoes/ (may not work)