|3 pounds||Yukon Gold potatoes or white-skinned potatoes, peeled, cut into thin slices|
|8 ounces||Thick cut bacon|
|1 tablespoon||Olive oil, optional|
|8 ounces||Mushrooms, cleaned and sliced thickly|
|2 cloves||Garlic, chopped|
|1 cup||Half and half|
|1 cup, plus a handful||Grated cheese|
|2 tablespoons||Mendocino Mustard, Hot & Sweet|
|¼ cup||Chopped fresh parsley (or dill for a different taste)|
|To taste||Salt and pepper|
Preheat oven to 375. Grease a 9” x 13” baking dish.
Drop the potato slices into salted boiling water. Cook until barely tender. Remove from pan and cool on paper towels.
Cook bacon until browned and cooked through. Remove with a slotted spoon and drain on paper towels. Crumble.
Sauté mushrooms and then the garlic in bacon fat or olive oil. Drain on paper towels and allow to cool.
Saving some cheese to top the casserole, combine the half and half and 1 cup of the cheese in a saucepan and heat until cheese begins to melt. Add mustard and parsley (or dill). Salt and pepper to taste.
Combine potato slices, bacon and mushroom-garlic mixture in the baking dish. Top with the cream-cheese-mustard mixture.
Sprinkle with the handful of cheese.
Bake for 20-25 minutes until heated through and cheese is melted on top.