Provolone, Potato and Mushroom Gratin

Provolone, Potato and Mishroom Gratin

5 medium potatoes, peeled and sliced 1/8" thick 

1 tbsp olive oil

8 oz mushrooms, sliced 

1 1/2 cups heavy cream

1 tsp thyme

1 tsp garlic, minced 

6 slices provolone cheese

2 tbsp Parmesan cheese, shredded

Salt & pepper taste 

Preheat oven to 400 degrees. Spray an oval baking dish lightly with cooking spray and set aside.  

Place peeled, sliced potatoes in a bowl. 

Heat a small skillet over medium heat, add olive oil and mushrooms, for 5 minutes or longer to allow mushrooms to release moisture, remove from heat and set aside. 

Heat cream, thyme and garlic over low heat until warm but not boiling and pour over potatoes. Season with salt and pepper and stirs to coat. 

Spoon a third of the potato mixture into prepared baking dish and arrange so potatoes are even,y distributed. Add 1/3 of the mushrooms and cover with 2 slices of provolone cheese. Repeat process two more times finishing with mushrooms and cheese. Pour extra cream from bowl on top. 

Using a spatula press down to compact layers and sprinkle with Parmesan cheese. 

Bake 45 minutes uncovered. Sit for 5 minutes before serving.