Instructions: Combine first 3 ingredients in a 2-quart microwave-safe bowl. Microwave at HIGH 15 minutes, stirring once. Let stand 2 minutes.

Melt butter in a large skillet over medium-high heat; add mushrooms and garlic, and saute 5 minutes or until tender. Add whipping cream, rosemary, and pepper, and cook, stirring occasionally, 12 minutes or until thickened.

Spread half of potatoes in a lightly greased 11- by 7-inch baking dish; top with mushroom mixture and remaining potatoes. Bake at 350 degrees for 20 minutes.

This recipe yields 8 servings.

Comments: Strip leaves from fresh rosemary using thumb and index finger, starting from the top of the stem. Discard stem, and chop leaves.

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