Potato Leek Mushroom Casserole

Isaiah 42:8

    [8] I am the LORD; that is my name;

        my glory I give to no other,

        nor my praise to carved idols.

13x9 pan

400 degree preheated oven for 35-40 minutes.

5 medium Yukon Gold, microwave 2 minutes each side, cool and slice thin

Set aside.

2 Leeks, cleaned and sliced

1 T Roasted Garlic 

1-1/2 c chopped button mushrooms 

1 t Clarified butter

Cook mushrooms in dry skillet just a couple of minutes.

Add rest of ingredients.

Cook 2 minutes.

Start sauce by adding wine, cook 2-3 minutes, add stock, cook 3 minutes.

Add half and half, cook 2 minutes.

Add seasonings and cheese.

Add slurry.

Set aside when thickened.

Ladle a little sauce in bottom of pan.

Add some potato slices and 1/3 of the mozzarella. Repeat for 3 layers, top with remaining mozzarella.

Bake uncovered.

Cream Sauce

1/4 c Sauvignon Blanc

1 c half and half

1-1/2 c chicken stock

1/2 c Havarti cheese chunks

1 t thyme

1/2 t black pepper 

Slurry of water and cornstarch to thicken

2 c Mozzarella ( to go between each layer and on top