SCALLOPED POTATOES WITH DRIED WILD MUSHROOMS
by Mme Danielle Bernard of Carleton-sur-Mer
6 medium potatoes
Oil or butter
1 bag of dried mushrooms of your choice
Soak the mushrooms
in warm water for 1 hour. Then drain and thinly slice the mushrooms.
Peel and slice the potatoes (as thin as possible).
Grease an oven dish and add a bit of chopped garlic.
Thinly layer the sliced potatoes and mushrooms, salt and pepper
to taste and cover in cream. Repeat until the dish is full.
Bake for at least an hour at 325°F
These potatoes are
delicious when accompanied with grilled meat or fish.