1 can Artichoke Heart Sauce hot-prep
32 oz yukon Gold potatoes, sliced thin
4 large portobello mushrooms, caps only, slice thin
6 oz Goat Cheese, softened
3 garlic cloves
3 Tbsp grated Parmesan Cheese
4 oz dry white wine
3 Tbsp Blended Oil
Fine Sea Salt and pepper for seasoning
Brush a 13x9x2 inch glass baking dish with 1 Tbsp Blended Oil. Take ¨ö of the potatoes and arrange them to cover the bottom of the dish. Then take ¨ö of the Artichoke Heart Sauce hot-prep, and lay on top of the potatoes. Repeat this process with ¨ö the amount of the mushrooms. Take ¨ö the amount of the Goat Cheese and crumble over the artichokes. Drizzle ¨ö the amount of garlic over the dish and season with 1 Tbsp Parmesan Cheese, and a touch of salt and pepper. Drizzle about 2 tsp Blended Oil over the baking dish.
Take the remaining mushrooms, and arrange as the next layer, then artichokes, goat cheese, garlic, 1 Tbsp parmesan cheese, 2 tsp Blended Oil
and then top off with the potatoes. Pour the white wine over the top and another 2 tsp of oil. Cover with foil and bake for 45 minutes at 400¢ª F. Take casserole out and remove foil, sprinkle with 1 Tbsp Parmesan Cheese and return to the oven uncovered until the top gets golden brown. When finished cooking, let stand 10 minutes before serving.