- 3 Portobello mushrooms, thinly sliced
- 5 yukon gold potatoes, thinly sliced
- 3/4 cup heavy cream
- 1 cup Parmesan cheese, grated
- Salt and pepper
Preheat oven to 400. Butter a 13×9 baking dish.
Layer the potatoes in overlapping rows across the bottom of the baking dish. Season with salt and pepper, top with a layer of mushrooms and cheese. Continue with additional layers until you run out of potatoes. Add about 2/3 of the cream and press down on the potato/mushroom layers to get any air out. If necessary, add more cream to bring the level of the liquid up to the top of the potatoes. Top with remaining cheese and cover with foil.
Bake for 1 hour, or until a knife comes out clean. Afterwards, place dish under broiler just to brown the top layer.