1. Place mushrooms in small bowl; cover with hot water. Let stnad 20 to 30 minutes or until softened. Drain, reserving 1/4 cup mushroom liquid. Rinse mushrooms under water to remove any sediment. If using shiitakes, remove and discard stems. Slice mushrooms.
2. Heat oven to 400 F. Spray 6-cup gratin or 8x8-inch baking dish with nonstick cooking spray. In large saucepan, melt butter over medium heat. Add garlic; cook 30 to 40 seconds or until fragrant. Stir in mushrooms, cream, 1/4 cup reserved mushroom liquid, salt and pepper. Add potatoes. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 5 minutes.
3. Carefully spoon mixture into gratin dish. (Recipe can be made to this point up to 24 hours ahead. Cover and refrigerate. Baking time may need to be increased 5 to 10 minutes.) Sprinkle with cheese. Bake 30 to 35 minutes or until potatoes are tender and sauce has thickened. Let stand 10 minutes.
4. 6 servings
5. per serving: 390 calories; 38 g total fat (17.5 sat. fat); 6 g protein; 31 g carbohydrate; 100 mg cholesterol; 350 mg sodium; 2.5 g fiber
