Directions

1. Preheat oven to 375. Peel potatoes and slice to 1/8" thickness.
2. Grease a 13x9 baking dish with butter. Melt the remaining butter in a heavy-bottomed sauce pan over medium heat.
3. Once melted add garlic and saute until aromatic, about 2 minutes. Add milk, and bring to a low boil.
4. Reduce heat to low and add shredded cheese, reserving 1/2 cup cheddar, whisking constantly as cheese melts. Add all but 1/2 tsp. salt and pepper, and simmer until sauce thickens, about ten minutes.
5. Arrange a single layer of potatoes in prepared baking dish. Sprinkle with 1/3 chopped scallions and cover 1/3 of the sauce mixture. Repeat layering with the remainder of potatoes, scallions, and sauce. Sprinkle with remaining Parmesan, and bake uncovered for 45-50 minutes or until cheese is beginning to brown and sauce is bubbly.
6. Once potatoes are in the oven, sprinkle salt, pepper, and parsley on both sides of pork chops. In a separate baking dish, arrange pork chops and mushrooms. Pour wine over chops and mushrooms. Cover and bake for 25 minutes, or until pork is cooked through.
7. Allow potatoes to cool ten minutes, then serve hot alongside pork drizzled with mushrooms and reduced wine sauce.