Ingredients
- 1 ⅓ tablespoons butter
- 1 tablespoon olive oil
- 5 cups sliced mushrooms
- 2 teaspoons butter, softened
- 1 clove garlic, minced (Optional)
- 5 russet potatoes, peeled and very thinly sliced
- salt and freshly ground black pepper, to taste
- 1 teaspoon minced fresh thyme, divided
- 6 ounces sottocenere (Italian semi-soft truffle cheese), shredded
- 1 cup chicken stock
- 2 cups heavy whipping cream
What Makes This Recipe Unique
Cooking Secrets
- Let the dish rest for 10 minutes after baking to help it set and make serving easier.
- If you don’t have truffle oil, a small amount of finely grated Parmesan can add extra depth.
Step 1
Melt the butter and olive oil together in a large pan over medium-high heat. Toss in the mushrooms and cook, stirring regularly, until they’re nicely browned around the edges—this should take about 15 to 20 minutes. While that’s going, go ahead and preheat your oven to 350°F (175°C).
Step 2
Mix the softened butter with the garlic in a small bowl, then use that garlic butter to grease a 9x13-inch baking dish. Now it’s time to layer the potatoes. Spread a third of them evenly across the bottom of the dish, then season with salt, pepper, half the thyme, and half the cooked mushrooms. Sprinkle on almost half the sottocenere cheese, saving a bit for the top.
Step 3
Add another third of the potatoes on top, season again with salt and pepper, add the rest of the thyme, half of the remaining cheese, and the rest of the mushrooms. Finish with the last layer of potatoes, give them a good seasoning with salt and pepper, then pour over the chicken stock and cream. Scatter the reserved cheese on top, season once more, and cover the dish loosely with foil—make sure it’s tented a bit so it doesn’t stick to the potatoes.
Step 4
Bake for about 45 minutes until the potatoes are bubbling around the edges. Then, take off the foil and let it bake for another 15 minutes or so until the top turns golden and delicious. Let it cool just a bit before serving—it’s worth the wait!
