3 Medium potatoes, steamed or raw
8 oz baby bella mushrooms sliced
2 cups Garlic Rosemary Cream Sauce
Fresh rosemary for garnish
Salt and pepper to taste

1). Preheat the oven or air fryer to 425.

2). Slice your steamed or raw potatoes very thinly.  

3). Place the sliced mushrooms in a nonstick pan over medium high heat and cook the mushrooms down until they are soft.  You may add a little water to help them cook down. Once they are done let them cool and then chop them up.

4). In a pie dish, spoon some of the cream sauce into the bottom of the pie dish and spread it around to keep the potatoes from sticking.

5). Start laying the potatoes into the pie dish, then sprinkle some mushrooms on.  Then take the rosemary garlic cream sauce and pour some over this first layer. 

6). Repeat the layers (about 3) and finish by adding the last of the mushrooms and cream sauce. (save a little of the cream sauce to top at the end just before serving.)

7). Place in the oven or the air fryer for 20 minutes.  Once done, allow it to cool and top with the reserved cream sauce. Garnish with rosemary and salt and pepper to taste.