MUSHROOM POTATO BAKE

Ingredients:
1 1/2 pounds baby gold potatoes 
8-10 oz white mushrooms
1/4 c parmesan
2 tbsp butter, room temperature
2 tbsp crème fraīche + 2 tbsp water
salt + pepper to taste
1 tsp garlic powder 
1/4 c fresh parsley or dill for garnish

Directions:

1. Thoroughly wash the potatoes.

2. Bring a pot of water to a boil.

3. Place the potatoes into the boiling water and cover with lid.

4. Let simmer for about 20 minutes.

5. Remove potatoes and place into a bowl filled with water and ice.

6. Let them cool to the touch; just a few minutes. 

7. Peel the potatoes with your hands.

8. Mix crème fraīche with water.

9. Thinly slice the mushrooms (don’t wash - buy prewashed instead) and the potatoes.

10. Preheat oven at 350F.

11. Spread a 9x9 baking dish with butter.

12. Layer the ingredients in the following order: mushrooms, potatoes, small chunks of butter, crème fraīche, parmesan, salt + pepper and repeat (continue layering in the same order). Make sure not to oversalt as parmesan is salty on its own.

13. Last layer should be potatoes - drizzle with crème fraīche, add a few chunks of butter and sprinkle with parmesan and garlic powder.

14. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and broil for 5 minutes or until the top is golden brown.

15. Remove from oven and let sit for 15 minutes.

16. Sprinkle with fresh parsley and dill and enjoy.