600 g of potatoes
500 g of assorted mushrooms: Paris, portobello, etc.
150 g of Gruyère or Fontina cheese
400 ml of fresh heavy cream
100 ml of milk
30 g of butter
2 tablespoons of olive oil
1 clove of garlic
2 teaspoons of grated nutmeg
Salt and black pepper to taste
600 g of potatoes
500 g of assorted mushrooms: Paris, portobello, etc.
150 g of Gruyère or Fontina cheese
400 ml of fresh heavy cream
100 ml of milk
30 g of butter
2 tablespoons of olive oil
1 clove of garlic
2 teaspoons of grated nutmeg
Salt and black pepper to taste
Peel and thinly slice the potatoes
Place the slices in a dish and cover with water
Rinse the mushrooms quickly and remove the stems
Sauté the mushrooms for 10 minutes in olive oil
Drain and season with salt and pepper
Grate the cheese on the coarse side of a grater
Mix 2/3 of the cheese with milk, heavy cream, and nutmeg; season with salt, pepper, and nutmeg
Drain the potatoes and pat them dry with a clean kitchen towel
Mince the garlic in a refractory dish and butter it
Layer a portion of potatoes in the dish, cover with some mushrooms and cheese mixture, and repeat until all ingredients are used up
The final layer should be potatoes, topped with the cheese mixture and remaining grated cheese
Bake in a preheated oven at 180°C, or until the potatoes are tender and golden
