Tater Bake

• 6 Idaho potatoes, pared and sliced thinly
• 1/2 lb. mushrooms, sliced
• 2 c. light cream
• 1/4 c. scallions
• 2 cloves garlic, minced
• 2 Tbsp. sherry or vermouth
• 1/2 tsp. salt
• 1/2 tsp. parsley
• 1/2 tsp. white pepper
• 1/4 tsp. nutmeg
• 1/3 c. butter
• 8 oz. (2 c.) Gruyere or Swiss cheese

1. Alternately layer potatoes, mushrooms and 1 1/2 cups of cheese in lightly buttered 9 x 13-inch glass baking dish.
2. Combine heavy cream, parsley, scallions, garlic, sherry, salt, pepper and nutmeg.
3. Pour over layers.
4. Sprinkle with 1/2 cup of remaining cheese and dot with butter.
5. Cover with foil.
6. Bake at 375u0b0 for 45 minutes.
7. Remove foil and bake 25 minutes longer, until potatoes are tender.
8. Let stand 5 minutes.

potatoes, mushrooms, light cream, scallions, garlic, sherry, salt, parsley, white pepper, nutmeg, butter, gruyere

Taken from www.cookbooks.com/Recipe-Details.aspx?id=917605 (may not work)