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Lynn's Potatoes Mushroom Bleu Cheese

2 tablespoons unsalted butter
1 pound shiitake mushrooms, stemmed and cut into 1/2 inch slices
1/3 cup chopped shallots
5 large Idaho, russet or eastern potatoes, peeled and thinly sliced, about 3 1/4 pounds
2 cups heavy cream
1 cup chicken stock, preferably homemade or use low sodium canned broth
6 ounces bleu cheese, crumbled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Position a rack in the top third of the oven and preheat to 350F. Lightly butter a 9 X 13 inch baking dish. In a large skillet, heat the butter over medium heat. Add the mushrooms and cook, stirring often, until tender, about 10 minutes. Stir in the shallots and cook until softened, about 1 minute. Set aside. In a medium saucepan, bring the cream and broth just to a simmer over medium heat. Remove from the heat and stir in the cheese until melted. Spread half of the potatoes in the prepared dish and sprinkle with half of the salt and pepper. Top with the mushrooms, then the remaining potatoes. Season with the remaining salt and pepper. Pour the hot cream mixture over all. Cover tightly with foil. Bake for 40 minutes. Remove the foil and continue baking until the potatoes are tender and the top is golden, about 40 more minutes. Let stand for 10 minutes before serving. Makes 8 to 12 servings.
The term "incorporeal" is properly applied only to the void, which cannot act or be acted on. Since the soul can act and be acted upon, it is corporeal.

- The Vatican Sayings, Epicurus