Potato and Mushroom Casserole

2 large baking potatoes, peeled & thinly sliced 2
3 ml salt 3/4 tsp
30 ml olive oil 2 tbsp
500 ml mushrooms, sliced 2 cup
125 ml parmesan cheese, grated 1/2 cup
1 onion, sliced 1
2 cloves garlic, minced 2
15 ml fresh parsley, chopped 1 tbsp
2 ml dried thyme 1/2 tsp
1 ml pepper 1/4 tsp
500 ml mozzarella cheese, shredded 2 cup

In a large bowl; toss potatoes with 1/2 teaspoon (2 ml) salt and half of oil.


In another bowl; toss mushrooms, half of parmesan cheese, onion, garlic, parsley, thyme, pepper and remaining salt.

In a lightly greased casserole; arrange one-third potatoes in slightly overlapping layer. Cover with half of mushroom mixture, then one-third mozzarella. Repeat layers. Arrange remaining potatoes over top. Sprinkle with remaining mozzarella and parmesan cheese. Drizzle with remaining oil.

Bake in preheated 400 F (200 C) oven for 40 to 45 minutes or until tender. Let stand for 10 minutes.

Serves 4