Baked Potato, Mushroom & Goat Cheese Casserole

Yield: Serves 8

Prep Time: 20 mins

Cook Time: 1 hr

Ingredients:

6 Ounces Chopped Pancetta
2 Tablespoons Butter
1 Pound Baby Bella (Or Portabella) Mushrooms, Sliced
1 Tablespoon Minced Garlic
2 Tablespoons All-purpose Flour
1 to 1/2 Cups Whole Milk
1 Cup Whipping Cream
10 Ounces Goat Cheese (Soft, Creamy Variety)
1/3 Cup Plus 2 Tablespoons Freshly Grated Parmesan Cheese
1 3/4 Teaspoons Salt
1/2 Teaspoon Ground Black Pepper
2 Pounds Yukon Gold Potatoes, Peeled & Thinly Sliced

Directions:

Preheat oven to 375°F and lightly oil an appropriate sized casserole or baking dish (a 13 x 9 x 2-inch glass baking dish works fine).
In a heavy frying pan, cook the pancetta until lightly browned.
Drain the pan of fat and place on paper towels.
Heat the butter until sizzling, and then add mushrooms and sauté until mushrooms are brown, about 10 minutes, and stir in garlic, then flour.
Gradually stir milk and cream into mushroom mixture.
Simmer over medium heat until sauce thickens slightly, stirring often, about 5 minutes.
Add half of goat cheese, 1/3 cup Parmesan, salt and pepper.
Stir until goat cheese melts, about 1 minute, then remove from heat.
Mix potatoes and mushroom mixture in large bowl.
Add most of the pancetta, setting aside a couple of tablespoons for the top.
Transfer to your prepared baking dish.
Top the potatoes with the remaining goat cheese, pancetta and 2 tablespoons Parmesan.
Cover the casserole with a lid or aluminum foil and bake for about 45 minutes.
Uncover the casserole and continue to cook until vegetables are very tender, about 30 minutes longer.
Remove from oven and let stand 15 minutes before serving.