Serves 4 as main course and 6 – 8 as a side dish

6 tbsp extra virgin olive oil (if you have some specialty oils like Tuscan Herb or roasted garlic, you can experiment)

1 jar marinated artichoke hearts, sliced

3 lbs Yukon gold potatoes, peeled and thinly sliced

6 large portobello mushrooms, sliced

10 oz fresh goat cheese

6 garlic cloves, minced

2 tbsp minced fresh rosemary

2 tbsp minced fresh basil

sea salt, to taste

freshly ground pepper, to taste

crushed red pepper, to taste (optional)

6 tbsp freshly grated Parmesan cheese

3/4 cup dry white wine

truffle oil (optional)

Preheat the oven to 425 degrees. Brush 2 tbsp olive oil in a 11″ x 15″ baking pan. Using one third of the potato slices, carefully lay the slices in the pan to cover the bottom. Season with some salt and pepper and pepper flakes if you want to add a little heat. Add a layer of all the artichoke heart slices. Using half of the mushrooms layer them over the artichoke. Drizzle with 1 tbsp of olive oil. Sprinkle with half the garlic, rosemary and basil. Using half the goat cheese, coarsely crumble over the mushrooms. Sprinkle with 2 tbsp of Parmesan cheese.

Add another layer of potatoes then mushrooms, herbs and garlic. Drizzle some more olive over the top. Crumble the remaining goat cheese and add some more Parmesan. Season with salt and pepper. Finish off with one more layer of potatoes and a little olive oil. Season with salt and pepper. Drizzle the white wine over the dish. Cover with aluminum foil and bake in the oven 45 minutes to 1 hour or until the potatoes are tender. Remove the foil and sprinkle on more Parmesan cheese and drizzle on the optional truffle oil. Turn down the heat to 400 degrees and put back in the oven to cook until the top potatoes are browned. Remove from the oven.

If you like, you can sprinkle some fresh basil over the top to add a little color.