Caputo’s Potato & Mushroom Casserole

3 medium potatoes
16 oz. fresh mushrooms, cleaned and thinly sliced
12 oz. Swiss cheese, sliced
2 cloves garlic, minced
1 bunch Italian parsley, minced
3/4 cup extra virgin olive oil
salt and pepper to taste

Place the potatoes in a large pot of cold water and set over medium heat. When the water comes to a boil remove the potatoes and slice about the thickness of a silver dollar.

Preheat the oven to 350 degrees. Oil an ovenproof casserole and arrange a layer of potatoes, top with mushrooms, cheese and sprinkle with the parsley and garlic. Drizzle with some of the olive oil and repeat until the ingredients are gone. Season with salt and pepper. Cover and bake for about 25 minutes, remove cover and let bake an additional 5 minutes or until the top is crisp. Serve hot.

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