Ingredients
2 jars (4-1/2 ounces each) sliced mushrooms, drained3 shallots, finely chopped1 tablespoon olive oil2 tablespoons Marsala wine3 large potatoes (about 1-1/2 pounds), peeled and thinly sliced1 cup shredded Swiss cheese1/2 cup shredded Parmesan cheese2 tablespoons minced fresh basil or 2 teaspoons dried basil1-1/2 cups heavy whipping cream1 tablespoon butter, cubed1/8 teaspoon salt1/8 teaspoon pepper
Preparation
In a large skillet, saute mushrooms and shallots in oil until tender. Add wine; cook and stir for 2 minutes.
Arrange a third of the potatoes in a greased 10-in. round shallow baking dish. Layer with half of the mushroom mixture, cheeses, basil and another third of potatoes. Repeat layers. Pour cream over top. Dot with butter; sprinkle with salt and pepper.
Bake, uncovered, at 350° for 55-65 minutes or until potatoes are tender.
