Country Potatoes

5 to 6 (medium) red potatos

¾ cup water

1 teaspoon chicken bouillon granules

¾ cup half and half

3 cloves garlic minced

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons butter or margarine, melted

4 cups mushroom sliced

2 tablespoons fresh parsley, chopped

Scrub potatoes. Do not peel. Cut into ¼-inch slices (you will need about 6 cups). Do not rinse sliced potatoes (starch will help thicken mixture).

In a 3-quart saucepan, place potatoes, water and bouillon granules. Bring to a boil; reduce heat to low, cover and simmer for 15 minutes or until partially cooked, stirring occasionally. Add half-and-half, garlic, salt and pepper. Increase heat to medium-high. Bring to a boil and boil for 2 minutes, stirring occasionally to prevent scorching. Remove from heat.

In an 11 x 7 x 1½-inch baking dish, spread 1 tablespoon of the butter or margarine. Layer in order, half of the mushrooms, half of the potatoes with half of the sauce and drizzle with remaining 2 tablespoons butter or margarine. Top with remaining mushrooms, then potatoes with sauce. Sprinkle with parsley. Cover with foil.

Bake in a preheated oven at 400*, for 20 minutes. Uncover and bake 20 minutes longer or until potatoes are tender when pierced with a fork.