- Butter, plus oil for the form - 2 st. spoons
- medium bulb, sliced - 1 Piece
- assorted forest mushrooms, large-sliced - 900 Grams
- dry white wine - 1/4 Glass
- salt - 5.5 teaspoons
- Freshly ground pepper - - To taste
- finely grated cheese Gruyer - 1 glass
- finely grated Parmesan cheese - 1 glass
- potatoes, peeled and cut into mugs - 900 Grams
- finely chopped thyme leaves - 1 st. a spoon
- milk - 0,75 Cups
- thick cream - 0.5 cups
Preheat the oven to 175 degrees. Lubricate the baking dish and set aside. Melt butter in a large frying pan over medium heat. Add onion, cook, stirring, until soft, about 5 minutes. Add half of the mushrooms. Cook until they soften slightly. Add the remaining mushrooms, fry, stirring, until the fungi will not let their juices and most of the liquid evaporate, from 8 to 10 minutes. Add wine, cook, stirring until the liquid evaporates, from 3 to 5 minutes. Remove from heat. Season with salt and pepper. Mix the cheeses in a small bowl, set aside. Lay the prepared form with potato slices. Sprinkle half the thyme and a pinch of salt and pepper. Lay out 1/3 of cheese and half of the mushroom mixture. Repeat the process with the remaining ingredients, leaving 2 tablespoons of cheese. Arrange the remaining potato slices along the edges of the dish. Mix the milk and cream in a bowl and pour on top. The dish can be stored for 1 day in a refrigerator. Let stand at room temperature 30 minutes before baking. Cover the form with foil and bake for about 1 hour. Remove the foil and sprinkle with cheese. Bake until golden brown, 20 to 30 minutes. Put the dish on the grill, allow to cool for 10 minutes before serving.
Servings: 10-12