Potatoes au gratin with onions, mushrooms, and bacon

Ingredients

• 3 libras russet potatoes, peeled and sliced thinly
• 1 libra sliced cremini mushrooms
• 1 large onion, sliced
• 1 clove garlic, chopped
• 6 slices bacon, cooked and crumbled
• 3-4 cups heavy cream
• kosher salt and freshly cracked black pepper, to taste
• pinch nutmeg
• 2 cups shredded aged cheddar
• dried thyme

Preparation

• Preheat oven to 375C. Saute onions, mushrooms, and garlic in olive oil with kosher salt and fresh pepper, until softened. Place a layer of potato slices in the bottom of a buttered 9x13 in baking dish, overlapping slightly.
• Spread half of onion and mushroom mixture and half of bacon over the potatoes, top with another layer of potatoes; repeat.
• Add kosher salt, fresh pepper, and nutmeg to the heavy cream; bring to a simmer. Pour over potatoes until just covered.
• Cover baking dish with foil, and bake for 40-45 minutes, or until potatoes are tender (pierce with a fork.).
• Remove foil and top with cheese, and sprinkle with thyme. Bake for another 30-35 minutes to brown.
• Broil for a few minutes, if desired. Let stand for 10-15 minutes before serving.

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