Scalloped Potatoes

Ingredients:

1 ½ lbs potatoes, sliced ⅛” thin

8 oz (2 cups) of button mushrooms, stems removed and caps quartered or sliced to ¼” thick

2 cups spinach

2 cups mushroom broth

4 cloves garlic

5 tablespoons olive oil

1 tablespoon chopped parsley

1 teaspoon dried oregano

1 teaspoon dried thyme

1 ½ teaspoon salt

½ teaspoon black pepper

Directions:

Preheat oven to 400 degrees. 

Toss the potatoes with 3 tablespoons olive oil, garlic, salt, pepper and herbs. 

Combine mushrooms and spinach in the bottom of a 9-10” baking dish or dutch oven. 

Arrange the potatoes in the concentric circles starting with the outside and overlapping as you work inwards towards the center. 

Pour the stock over the potatoes.

Cover the dish with a lid or tin foil and bake for 40 minutes. 

Remove the lid and drizzle remaining 2 tablespoons of olive oil over the potatoes. 

Cook for 20 minutes until the potatoes are crisp on the edges and browning.