Ingredients:
6 potatoes ( I like new potatoes for this)
8 ounces shiitake mushrooms
1 small round brie cheese
1 cup heavy cream
1 garlic cloves, minced
1 teaspoon dried thyme
3 tablespoons grated parmesan cheese
1/4 cup fine dry breadcrumbs
Directions:
As soon as you take the Brie from the refrigerator, remove the rind and cut into small cubes.
(Its easier when the cheese is still cold) Scrub and slice the unpeeled potatoes into thin rounds.
Cover the potatoes with cold water and let stand for about 30 minutes, changing the water at least once.
Drain the potatoes and pat dry.
Remove stems from mushrooms and slice the caps into thin slices.
Butter a baking dish- I use a 10″ one.
Layer 1/3 the potato slices, then half the mushrooms and half the brie, sprinkling with salt and pepper as you go.
Repeat the layers, ending up with potatoes on top.
Combine cream, garlic and thyme.
Mix well and pour over the layers, pressing the layers down.
Cover with foil and bake 30 minutes at 425 degrees.
Remove foil and sprinkle with a mixture of the bread crumbs and Parmesan.
Bake uncovered 30 minutes more or until top is brown and crusty.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.