Potato Gratin with Mushrooms and Cheese

Preheat the oven to 400°F (200°C) and grease a baking dish with butter.

Sauté the mushrooms over high heat in a mix of vegetable oil and butter for 5–6 minutes, seasoning with salt and pepper at the end.

Slice the potatoes thinly.

Bring the heavy cream with garlic, thyme, nutmeg, salt, and pepper to a boil, simmer for 5 minutes, then remove the garlic and thyme.

Layer the potatoes, a portion of the cream, cheese, and mushrooms in the baking dish, repeating the layers until all ingredients are used.

Bake covered with foil for 20 minutes, then uncovered for another 15–20 minutes until golden brown and the potatoes are tender.