Gluten-Free Joc Mushroom and Potato Gratin

Ingredients:

2 tablespoons butter
2 cloves garlic, minced
1 pound mushrooms, sliced
2 large potatoes, thinly sliced
1 cup grated Gruyere cheese
1 cup heavy cream
Salt and pepper, to taste
Fresh thyme, for garnish

Instructions:

Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
In a pan, melt butter over medium heat. Add minced garlic and mushrooms, sautéing until the mushrooms are golden brown and all the liquid has evaporated.
Layer half of the sliced potatoes in the greased baking dish, followed by half of the cooked mushrooms. Sprinkle half of the grated Gruyere over the mushrooms. Repeat the layers.
Pour the heavy cream over the layers and season with salt and pepper.
Cover the dish with foil and bake for 30 minutes. Uncover and bake for an additional 15-20 minutes or until the top is golden and bubbly.
Garnish with fresh thyme before serving.