Name: Potato-Mushroom Gratin
Yield: 10 Servings
Ingredients: 5 tablespoons olive oil, divided; 2 1/2 pounds medium Yukon Gold potatoes, peeled, cut lengthwise into 1/8-inch-thick slices; 1 1/2 teaspoons coarse kosher salt plus additional for mushrooms; 3/4 teaspoon freshly ground black pepper plus additional for mushrooms; 1 1/4 cups (or more) heavy whipping cream, divided; 1 cup freshly grated Parmesan cheese (about 3 ounces), divided; 2 tablespoons chopped fresh thyme; 6 garlic cloves, thinly sliced; 12 ounces fresh crimini (baby bella) mushrooms, sliced

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