Potatoes Baked with Wine and Mushrooms

Potatoes Baked with Wine and Mushrooms paired with White Burgundy*

Serves 4

Ingredients:
	2 lb medium potatoes, peeled & sliced thick (place in cold water after slicing)
	1.5 lb mushrooms (portobello, chestnut, dark flat cap, or fresh wild), trim & slice thick
	3/4 c olive oil, plus extra for drizzling
	2 garlic cloves, finely chopped
	1/4 c chopped fresh parsley
	1/3 c dry white wine or vermouth
	sea salt and freshly ground black pepper

Preheat oven to 350 degrees. Heat oil in large skillet, then add mushrooms and garlic, and cook for 5 minutes or until brown. Stir in the parsley. Layer half of the potatoes in the bottom of a deep gratin dish, drizzle with oil, then add a layer of half of the mushroom mixture. Season with salt and pepper. Add another layer of the remaining potatoes, oil and mushroom mix. Drizzle with oil and season. Pour the wine on top of the layers, cover with foil and bake for 30 minutes. Uncover the potatoes and bake for another 30 inutes or until the potatoes are completely tender. Viola! What a great alternative to mash potatoes and gravy with this year’s turkey.

Recipe adapted from “Enjoying Wine” by Chris Losh.

*White Burgundy is a medium-full bodied, expressive, rich Chardonnay from France.