Potatoes with mushrooms in cream

400 g champignons

300 ml heavy cream

8 tubers Potato

4 cloves garlic

1 bundle parsley

4-5 tablespoons olive / vegetable oil

ground black pepper

salt

Peel the potatoes and cut into thin plastic, 2-3 mm thick, wash to wash away the starch, potatoes to dry.

Mushrooms cut into thin plastics.

Preheat a frying pan with butter tolstodonnuyu, put the potatoes, stir so that all were covered with oil, potato slices, season with salt and pepper and fry over medium heat until potatoes tack.

On another frying pan with 1 tablespoon oil to fry the mushrooms until tender.

Finely chop the garlic, sprinkle the potatoes, pour the cream - they must completely cover the potatoes, the fire abated, put the potatoes for about 5 minutes until slightly thickened cream.

Finely chop the parsley, potatoes off the heat, if desired, even podsolit and pepper, add parsley and mushrooms, mix gently and shift all in a baking dish.

Bake potatoes with mushrooms in cream in a preheated 200 degree oven for about an hour.