Potato & Mushroom Casserole with Gruyère

Ingredients

4 medium Russet potatoes (1.5 lbs / 700 g), peeled, thinly sliced (⅛ inch / 3 mm)
2 tosp olive oil
7 oz (200 g) cremini mushrooms, sliced
¾ cup (200 ml) heavy cream
2 garlic cloves
5 oz (150 g) Gruyère cheese, grated
½ tosp unsalted butter (for greasing)
Salt, pepper, nutmeg, to taste
2-3 fresh thyme sprigs (plus extra for garnish)

Prep: Preheat oven to 400°F (200°C). Grease
8x8-inch (20x20 cm) dish with butter.

Mushrooms: Heat olive oil in skillet, sauté mushrooms 5-6 min until golden. Season, set aside.

Cream: Warm cream with garlic, thyme, salt, pepper, and nutmeg 2-3 min. Remove thyme and garlic.

Layer: In dish, layer potatoes, cream, Gruyere, mushrooms. Repeat, ending with potatoes, cream, and cheese.

Bake: Cover with foil, bake 15 min. Uncover, bake 10-15 min until golden and potatoes are tender.

Serve: Rest 10 min, garnish with thyme.

Enjoy!