Potatoes al Funghi
Slice thinly and layer in a glass casserole dish:
new potatoes
     
Drizzle them with olive oil and toss them to coat.  Mix in lots of:
leeks, chopped into rounds
wild mushrooms, either fresh or reconstituted dry, chopped coarsely
   
Season with:
salt, to taste
white pepper
   
  Pour a little:
heavy cream
over everything.  There should be enough to lightly coat the potatoes, but not so much that they are sitting in a pool of it.  Top with a sprinkling of:
grated parmesan cheese
   
Bake, covered, at 375 for 15 minutes, then remove the cover and continue baking until the potatoes are soft.  Serve hot.
Notes & Variations:
  1. Just about any proportion of ingredients will make an excellent dish.  The delicate flavors of the leeks and wild mushrooms offset the starchy potatoes nicely.  You can add an herb (eg, tarragon, summer savory, or sage), but don't overdo it.  Experiment!
  2. Try using a yellow potato (Yukon Gold or Yellow Finn) for this dish.  You don't need to peel the potatoes unless the skin is tough, as with a mature russet baking potato.
  3. Porcini mushrooms are excellent for this dish.  Or try a wild mushroom mixture.
  4. To reconstitute dry mushrooms, soak them in hot water, optionally flavored with some sherry.  Drain them and give a light squeeze to get out the extra moisture.  Save the water to add to a soup stock.