Potatoes and Chanterelles Baked in Cream

Ingredients

2 lbs of new or russet potatoes
Pinch of salt
1 lb of chanterelles
2 tablespoons of butter
2 cloves of garlic, finely chopped
1½ cups heavy cream
Pepper

Directions

Peel the potatoes and slice them into rounds ¼ inch thick
Bring a large pot of water to a boil, add one tablespoon of salt, and the potatoes for 2 minutes. Drain them and set them aside.

Clean the chanterelles, if they need it, with a soft mushroom or a damp cloth. Slice them into pieces about a ¼ inch thick. Heat the butter in a wide pan and add the mushrooms, the garlic and a little salt and cook over medium –high heat for 5 minutes.

Preheat the oven to 375° F. Lightly butter a gratin dish. Layer half the potatoes and season them with salt and freshly ground black pepper. Add the mushrooms than cover them with the remaining slices of potatoes. Overlap the top layer and season again with salt and pepper.

Pour the cream over the top and bake for forty minutes, or until the potatoes have absorbed most of the cream and are covered with a golden crust.