cheesy, luscious potatoes au gratin with herb buttered mushrooms over top
1. Preheat the oven to 375F. Grease a 9×13” baking dish (or two 10” skillets) with butter.
2. Combine the heavy cream, sliced shallots, smashed garlic cloves, thyme sprigs, and oregano sprigs in a saucepan. Add a generous pinch of salt and a few cracks of black pepper. Bring to a simmer over medium heat. Reduce the heat to low and simmer for 15 minutes. Strain the cream into a large bowl.
3. Meanwhile, slice an end off of each potato. Thinly slice the potatoes on a mandolin, a little less than 1/8” thick. The potato slices should be pliable. Add the potato slices to the cream. Gently toss to coat.
4. Fill the baking dish with half of the potatoes, arranging them in a few even layers. Distribute the gouda cheese across the potatoes. Pour half of the cream over top the gouda. Press everything down.
5. Arrange the remaining potatoes over top in a few more even layers. Distribute the gruyere cheese over top. Pour the remaining cream across the dish.
6. Cover the dish with foil and bake for 1 hour. Lower the heat to 350F. Uncover the dish and cook for 10 more minutes. Let cool for a few minutes before serving.
1. When the potatoes are about 10 minutes from being done, heat a large skillet over medium-high heat. Coat the bottom of the pan with a generous amount of olive oil.
2. When the oil is hot, add the mushrooms and thyme sprigs. Sauté for a few minutes until golden brown, stirring often. Lower the heat to medium and continue to cook until tender.
3. Turn the heat to low. Add the butter, chopped rosemary, chopped oregano, and a pinch of salt to taste. Let the butter melt and stir to incorporate. Serve the mushrooms warm on top of the potatoes au gratin.