1 tablespoon unsalted butter, plus more for greasing dish
1 1/2 cups heavy cream
1 garlic clove, minced
2 pounds Yukon Gold potatoes, washed and thinly sliced
3/4 teaspoon thyme
1 pound mixed mushrooms, button, crimini and shiitake (your
1/4 cup grated Parmesan cheese
1 tablespoon olive oil
Sea salt and freshly ground pepper to taste
In a saucepan, combine the cream, garlic, thyme, and a pinch
each of salt and pepper. Slowly bring to a boil over medium
heat, stirring constantly. Remove from heat, gently stir in
sliced potatoes and set aside.
Fry mushrooms in butter and add a pinch of salt.
Arrange one-third of the potato slices, slightly overlapping, on
the bottom a prepared 8x8 baking dish. Sprinkle lightly with
salt and pepper and 1 tablespoon of the cheese. Spread half of
the mushrooms over the potatoes and sprinkle with 1 tablespoon
of the cheese. Repeat these layers, using half of the remaining
potatoes and all of the remaining mushrooms, and sprinkling with
salt, pepper and 1 tablespoon of the cheese between the layers
Top with the remaining potatoes and sprinkle with salt and
pepper. Using a large, flat spatula, gently press on the
vegetables to compact them.
Pour the remaining cream mixture into the dish and sprinkle with
the remaining cheese.
Cover with foil and bake at 375°F for 40 minutes until
potatoes are tender.
Remove foil and bake an additional 15 minutes until brown and