Wild Mushroom Potato Lasagna

• 1 lb wild mushroom (such as chanterelles, oysters, stemmed shiitakes, or cremini)
• 3 tablespoons butter
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 2 garlic cloves, minced
• salt & freshly ground black pepper
• 4 large russet potatoes, peeled and cut into 1/8 inch slices (a food processor works well)
• 1/2 cup low sodium chicken broth
• 1 cup whipping cream (can use fat-free) or 1 cup half-and-half (can use fat-free)

1. Preheat oven to 375u0b0.
2. Slice mushrooms into 1/8 inch slices.
3. In a large saucepan, melt butter over medium high heat, add mushrooms and cook until lightly browned, about 5 minutes.
4. Stir in thyme and garlic and cook for 2 minutes; season with salt and pepper.
5. Lightly butter (or use Pam) a gratin dish or a 9-inch square ovenproof dish.
6. Make a layer of half of the potatoes and season with salt and pepper to taste.
7. Spread mushrooms over the potatoes; top with remaining potatoes.
8. In a small bowl, mix the broth and cream; pour over potato/mushroom mixture.
9. Bake for 40-45 minutes or until liquid is absorbed and potatoes have a golden crust.
10. Cut into wedges or squares and serve.

wild mushroom, butter, thyme, garlic, salt, russet potatoes, chicken broth, whipping cream

Taken from www.food.com/recipe/wild-mushroom-potato-lasagna-56064 (may not work)