Mushrooms contribute a fabulous earthy flavor to the dish. The flavor of the mushrooms and minced garlic in this recipe combines with the cream to create a scrumptious sauce that permeates the potatoes oh, so delicately.
You’ll, basically, be slicing the potatoes and soaking them in water first. Then, after prepping the mushrooms and garlic, the cream will be gently heated (and infused with thyme and garlic). Everything will get layered in a casserole dish and baked to golden-bliss perfection.
About 10 – 12 baking potatoes, peeled and thinly sliced
6 – 8 button mushrooms, cleaned and thinly sliced
4 tablespoons butter, cut into small cubes (plus 1 tablespoon more for coating casserole dish)
4 garlic cloves, peeled and minced
1 cup heavy cream
Kosher salt
Black pepper
2 – 3 springs fresh thyme
1/2 cup shredded Parmesan cheese
1 tablespoon chopped fresh parsley or chives (for garnish)
