Go Back
–+ servings
Total Time :1 hour
Servings: 6

INGREDIENTS
 

  • 4 large red potatoes, peeled and thinly sliced
  • 1 medium onion, finely chopped
  • 8 ounces/225 grams button mushrooms, sliced
  • 2 garlic cloves, finely chopped
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon freshly grated nutmeg
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1½ cups/150 grams Gouda cheese, grated

INSTRUCTIONS

  • Heat the oven to 350°F/180°C.
  • Heat the olive oil and butter in a wide skillet over medium heat. Add the onion and cook until soft and pale golden, about 6 minutes. Add the mushrooms and cook until their liquid has evaporated, about 5 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.
  • Add the cream, milk, salt, pepper, and nutmeg. Bring to a gentle simmer and cook until lightly thickened, 5 to 7 minutes. Remove from heat.
  • Arrange the potato slices in overlapping layers in a baking dish. Pour the sauce evenly over the potatoes and scatter the Gouda on top. Cover and bake for 15 minutes.
  • Uncover and continue baking until the potatoes are tender and the top is deeply golden, about 25 minutes more. Let rest briefly before serving.