1/2 oz (15 g) dried porcini mushrooms
2 lb (900 g) golden potatoes
1 1/2 tablespoons butter
1 lb (50 g) cremini mushrooms, sliced
2 teaspoons fresh thyme leaves
salt and pepper
3 oz (90 g) gorgonzola blue cheese
2 cups (500 cc) heavy cream
2 oz (60 g) parmigiano reggiano cheese freshly grated
Place the dry porcini mushrooms in a small bowl filled with warm water. Soak the mushrooms for about 30 minutes until softened. Drain, chop coarsely, and set aside
Cut the potatoes in very thin slices and place in a container. Fill with water until the potatoes are covered.
Preheat oven 400 F (200 C)
Place the butter in skillet and turn heat to medium. When the butter starts foaming, add mushrooms, soaked wild mushrooms, and thyme. Sauté until the mushrooms are tender and the liquid is evaporated. Add salt and pepper.
Mash the blue cheese in a bowl until smooth.
Add the cream and mix to dissolve the cheese.
Spread the bottom of a baking dish with a little butter. Place one third of the potatoes in the bottom of the baking dish.
Spread evenly half of the mushrooms on the potatoes.
Add a layer with half of the remaining potatoes, and spread the remaining mushrooms on top. Top with the remaining potatoes.
Pour the cream mixture on top of the potatoes
Top evenly with the grated parmigiano cheese.
Bake for about 45 minutes until the potatoes are tender, the cream is absorbed, and the surface is golden. Serve hot, spooning from the dish.