Mushroom and Potato Gratin with Thyme and Parmesan

Oh là là!  It's been far too long since I last blogged!  I've had a busy couple of weeks and simply could not squeeze it in, nor much cooking for that matter.  Hopefully now I can get back on track :)
Yes, I know I made a dish like this not too long ago--I guess it's obvious that I love potatoes and cheese lol.  These were awesome, equally good as the other!  I served them with a steak (and some green beans for me), quite wonderful.

Link to original recipe:
http://www.williams-sonoma.com/recipe/mushroom-and-potato-gratin-with-thyme-and-parmesan.html

Ingredients:

1 T. unsalted butter, plus more for greasing
1 1/2 c. heavy cream
1/2 tsp. bottled minced garlic
3 fresh thyme sprigs, plus 1 1/2 tsp. minced
salt and fresh ground pepper, to taste
2 lb. yukon gold potatoes, thinly sliced (I used food processor)
1 T. olive oil
1 lb. mixed mushrooms (I used button and porcini), thinly sliced
1/4 c. grated Parmesan-Reggiano, plus more to garnish top

Instructions:

1. Heat oven to 375°F and grease 8" x 8" baking dish with butter (I used glass).

2. In a large saucepan, combine the cream, garlic, thyme sprigs, and a pinch of both salt and pepper.  Bring to a low boil over medium heat, then remove from heat and set aside.

3. Add sliced potatoes to cream mixture; cover and let stand while preparing the mushrooms.

4. In a frying pan over medium heat, warm the olive oil and melt the 1 T. of butter with it.  Add the mushrooms plus a pinch of salt.  Cook for 7-9 minutes, or until most of liquid released by mushrooms has evaporated.

5. Add the minced thyme and a pinch of pepper.  Cook for one more minute, then remove from heat.

6. Arrange one-third of the potato slices, slightly overlapping and in layers, in prepared dish.  Sprinkle with salt, pepper, and 1 T. of the Parmesan.

7. Spread half of the mushrooms over the potatoes and sprinkle with 1 T. of the Parmesan.

8. Repeat layers in #6 and #7, then top with remaining potatoes.  (** the original recipe says to use a spatula at this point to press down the potatoes.  I did so, but it made little difference, so I won't do so next time.)

9. Remove the thyme sprigs from the cream sauce mixture (if you haven't already while fishing out the potatoes) and then pour mixture over the potatoes.  Top with desired amount of Parmesan, salt, and pepper.

10. Cover dish with aluminum foil and bake for 45 minutes.

11. Remove foil and bake for 20 additional minutes.  After removing from the oven, let cool in pan for 10 minutes before serving.  Enjoy!