2tablespoonsolive oil,plus more for the baking dish
125gfresh goat cheese,divided
Sea salt and freshly ground black pepper
1/4cupwhole milk(60 ml)
1/3cupfreshly grated Parmesan cheese(30 g)
1teaspoonfresh thyme leaves
Method
Preheat the oven to 400°F / 200°C (180°C fan-assisted) and lightly grease a 8 cup / 2 litre baking dish with olive oil.
Using a large skillet, heat the butter over medium-high heat. Once hot, add the mushrooms and cook 8 to 10 minutes, stirring occasionally, until golden. During final minute, add shallot and a pinch of salt; cook until aromatic. Remove from heat and set aside.
Peel the potatoes and use a mandoline or chef's knife to slice the potatoes into very thin slices, 1/8-inch thick ( 2-3 mm). Place the sliced vegetables in a large bowl and toss with the olive oil.
Place 1/3 of the mushrooms and potato slices in and even layer in the bottom of the baking dish, then season with salt and pepper. Sprinkle with 1/2 of the goat cheese in chunks. Repeat with another 1/3 of the mushrooms and potatoes, seasoning again with salt and pepper and topping with the remaining goat cheese. Finish by layering on the remaining mushrooms and potatoes and seasoning with salt and pepper.
Pour the milk evenly over the entire dish. Sprinkle with the parmesan. Cover tightly with aluminum foil and bake for 30 minutes. Uncover and bake until the top browns, 15-20 minutes more, until golden brown and potatoes tender. Sprinkle with the fresh thyme, to garnish. Serve and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
For this potato and mushroom gratin recipe it’s important to slice the potatoes thinly. Thin and evenly sliced potatoes will give you the best result, as it ensures they cook evenly and also gives you the best texture.