- golden potatoes - 900 Grams
- of dried white mushrooms - 15 Grams
- butter - 1,5 st. spoons
- Forest Mushrooms - 450 Grams
- thyme leaves - 2 teaspoons
- gorgonzola - 90 Grams (blue cheese)
- cream - 500 milliliters
- grated parmisan cheese - 60 Grams
- salt, pepper - 1 piece (to taste)
Mushrooms soak in warm water for 30 minutes, drain the water and roughly chop. Slice the potatoes very thinly, put them in a bowl and fill with water, so that it only covers all the potatoes. Turn on the oven (200 ° C). Put the pan on the middle fire, put the oil on. As the oil begins to foam, add mushrooms and thyme. Fry the mushrooms until tender, let the liquid evaporate. In a bowl, crush the blue cheese until smooth. Add the cream and mix well. Lubricate a small amount of butter form. Put half the amount of potatoes on the bottom, then evenly mushrooms. Lay the remaining potatoes in the next layer. Pour a layer of cream on top. Sprinkle evenly the Parmesan cheese. Place in the oven and bake for 45 minutes. Serve hot.
Servings: 6-8