INGREDIENTS

INSTRUCTIONS

To prepare the potatoes, carefully cut potatoes into thin, even slices
using a knife or food processor with a slicing blade. Cut the slices
into 1/8 inch wide strips. Cut the strips crosswise into very fine
dice the size of rice grains. As the potatoes are cut, place them in  a
large bowl of cold water. (This can be prepared ahead to this point
and set aside at room temperature in the bowl covered with cold
water.) To cook, bring 1 cup of the cream to a boil in a heavy large
nonstick saucepan over mediumhigh heat. Drain the potatoes and add
them to the cream. Simmer gently, adjusting the heat, until the cream
is absorbed, stirring occasionally. Pour in 1/2 of the remaining  cream
with all of the mushrooms. Simmer gently until the cream is  absorbed,
stirring occasionally. (This can prepared to this point  about 1 1/2
hours ahead and set aside at cool room temperature.) To  serve, bring
to a simmer and pour in the remaining cream. Simmer  until thickened
and the cream is absorbed (the potatoes will start to  meld together),
for about 20 minutes. Stir in the Parmesan. Season  with salt and
pepper. Mound in a vegetable dish or spoon out onto 4  to 6 large
plates with an entree. Serve immediately. Yield: 4 to 6  servings
Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 Posted to
MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May
31, 97

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Nutrition (calculated from recipe ingredients)
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Calories: 2893
Calories From Fat: 1289
Total Fat: 146.6g
Cholesterol: 499.1mg
Sodium: 3511.5mg
Potassium: 7249.2mg
Carbohydrates: 297.4g
Fiber: 34.9g
Sugar: 15.1g
Protein: 115.3g