材料：
3 湯匙牛油
1 1/2磅新鮮白蘑菇、切厚片
1個紅甜椒、去籽，切厚片
3瓣大蒜、切碎
1/3杯奶油
少量的鹽
新鮮磨碎肉豆蔻             
1磅褐色馬鈴薯，去皮，切4英寸厚
 
做法：
1，預熱烤箱至218℃。在炒鍋中融化黃油。加入蘑菇，辣椒和大蒜，直到炒軟;使用有槽勺子將蔬菜撈出，備用。加入奶油，鹽和肉豆蔻至炒鍋的湯汁中。
2，在塗了牛油的1品脫焙盤中，放入馬鈴薯和蘑菇混合物，最終放以馬鈴薯為最上端結束。將炒鍋中的湯汁混合物淋在上面，烘烤25分鐘或直到馬鈴薯是變柔和頂部金黃色即可享用。

Ingredients:
3 tablespoons butter     
1 1/2 lb. fresh white button mushroom, thickly sliced
1 red bell pepper, seeded and thickly sliced   
3 cloves garlic, minced
1/3 cup cream                        
Salt
Freshly grated nutmeg   
1 lb. russet potatoes, peeled and sliced 1/4-inch thick
  
Preparation:
1，Preheat oven to 218℃. In a skillet, melt butter. Sauté mushrooms, pepper and garlic until soft; remove vegetables with a slotted spoon. Set aside. Add cream, salt and nutmeg to pan juices. 
2，In a buttered 1-quart casserole dish, layer potatoes and mushroom mixture, ending with potatoes. Pour pan juices over mixture and bake for 25 minutes or until potatoes are tender and browned on top.