3 large potatoes (about 1 1/2 lb.), peeled and thinly sliced
1 cup (4 oz.) shredded Swiss cheese
1/2 cup shredded parmesan cheese
2 Tbsp dried basil
1 1/2 cups heavy whipping cream
1 Tbsp butter, cubed
1/8 tsp salt
1/8 tsp pepper
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Let's Make It
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" 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°F for 55-65 minutes or until potatoes are tender.