Ingredients
- 6 tablespoon (3/4 stick) unsalted butter
- 12 ounce assorted fresh wild mushrooms, sliced
- 3 pound yukon gold potatoes, peeled and cut into 1/8-inch slices
- 1 1/2 teaspoon salt
- 3/4 teaspoon ground black pepper
- 2 cup heavy whipping cream
Preparation
Baking Directions:
Preheat oven to 375°F.
Melt butter in sauté pan over medium-high heat.
Add mushrooms and sauté until golden brown, about 5 minutes.
Generously butter an 11x7x2-inch baking dish.
Peel and cut potatoes Arrange 2 layers of potatoes in prepared dish.
Lay 1/3 of mushrooms over potatoes.
Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Repeat 2 more times with potatoes, mushrooms, salt, and pepper.
Carefully pour cream over potatoes.
Cover with foil and bake 45 minutes.
(Can be made 2 hours ahead.
Let stand at room temperature.)
Uncover and continue baking until golden brown and set, about 30 minutes longer.
Let stand 10 minutes before serving.