Potato-Mushroom Gratin

Ingredients for Potato-Mushroom Gratin

• 80ml olive oil, divided

• 1.1kg medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices

• 1 1/2 teaspoons coarse kosher salt plus additional for mushrooms

• 3/4 teaspoons freshly ground black pepper plus additional for mushrooms

• 300ml (or more) double cream, divided

• 240ml freshly grated Parmesan cheese (about 90g ), divided

• 2 tablespoons chopped fresh thyme

• 6 garlic cloves, thinly sliced

• 350g fresh crimini (baby bella) mushrooms, sliced

Preheat oven to 191°C. Brush 13x9x2-inch glass or oval ceramic baking dish with 2 tablespoons oil. Arrange 1/3 of potatoes, slightly overlapping, in dish. Sprinkle with 1/2 teaspoons coarse salt and 1/4 teaspoons pepper. Pour 80ml cream over; sprinkle with 30g cheese. Repeat layering 1/3 of potatoes, 1/2 teaspoons salt, 1/4 teaspoons pepper, 80ml cream, and 60ml cheese 2 more times. Bake uncovered until potatoes are tender, adding cream by tablespoonfuls if dry, about 45 minutes. Remove from oven; maintain oven temperature.

Sprinkle thyme and garlic slices over gratin. Toss mushrooms in medium bowl with 3 tablespoons oil; sprinkle with coarse salt and pepper. Arrange mushroom slices atop gratin around edge of dish. Drizzle with 60ml cream; sprinkle with 30g cheese. Continue to bake uncovered until mushrooms are tender and potato edges are golden brown, about 20 minutes longer. DO AHEAD: Can be made 1 day ahead. Cool 1 hour in dish; cover and chill. Before serving, cut gratin into 10 pieces. Transfer to rimmed baking sheet. Cover with foil and rewarm in 177°C oven, 10 to 15 minutes.

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