Ingredients

2 Tbls unsalted butter

1 onion, diced

2 lbs wild mushrooms, chopped

1/4 cup dry white wine

1 1/2 tsp. sea salt

freshly ground black pepper

1 cup grated Gruyere cgeese

2 lb Yukon Gold potatoes, peeled and very thinly sliced

1 Tbl finely chopped thyme

3/4 cup whole milk

1/2 cup heavy cream

Preparation

  1. Preheat oven to 350. Spray 13X9 baking dish.
  2. Melt butter in large skillet. Add onion and cook until softened, about 5 min. Add half the mushrooms; cok until they are beginning to soften; Add remaining mushrooms and cook until most of the liquid has evaporated, stirring often. Add wine and cook until all liquid has evaporated, stirring occasionally, 3-5 min. Remove form heat and season to taste with salt and pepper.
  3. Combine cheeses in small bowl. Cover bottom of baking dish with potato slices, slightly overlapping. Sprinkle with half of the thyme. Sprinklie with a third of the cheese and half the mushrooms. Repeat layers reserving 2 tablespoons of cheese. Arrange remaining potato slices, slightly overlapping, around edge of dish. Stir together milk and cream. Pour over top.
  4. Cover loosely with foil and bake 1 hour. Remove foil and sprinkle with reserved cheese. Bake until golden brown, 20-30 minutes more. Transfer to wire rack and cool for 10 minures before serving.