This should be made the day before and will also allow more time for other pressing things to do. This recipe serves 8
You will need:
- 4 tbsp. extra virgin oil, divided
- 3 lbs. Yukon potatoes, peeled, cut lengthwise into 1/8″ slices
- 1 tsp. salt, plus a pinch for the mushrooms
- 1 1/2 cups whipping cream, divided (more if needed)
- 1 cup grated FRESH parmesan cheese, divided
- 3 garlic cloves, sliced very thin
- 1 lb. button white mushrooms
Preheat oven to 350 degrees
Brush 13 x 9 inch baking dish with olive oil. Arrange 1/3 of the potatoes in the dish, slightly overlapping. Sprinkle with a little of the salt.
Pour about 1/3 of the cream over top and about 1/4 of the cheese. Repeat layering as above 3 more times. Bake uncovered about 40-45 minutes. Adding more cream, if necessry to keep moist.
Slice mushrooms and toss with remaining oil and layer over top of the potatoes being sure to go to the edges. Drizzle 1/4 cup of cream over top of the mushrooms and 1/4 cup of cheese.
Continue baking for another 20 minutes until the potato edges are golden.
When making ahead, cool one hour. Cover and place in the fridge. Before serving, cut into serving portions, place on a parchment lined cookie sheet and heat in a 350 degree oven for about 15-20 minutes.
The smells coming from your kitchen when making this will probably have your neighbors forming lines outside your door. My husband always comes in and says, ‘Man, that sure does smell good. Too bad dinner is not today”
This is rich but ever so good. Now say, Damn, I did this…your guests will be impressed for sure.