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servings:

This gratin combines two comforting ingredients to their mutual advantage -- and ours. Sliced potatoes encircle a casserole dish, with assorted wild mushrooms, such as chanterelle and oyster, taking spots alongside more potatoes. Fresh thyme gives the pie herbal undertones; Gruyere and Parmesan, melting in and around the layers during baking, make it soul-satisfying.

• 2 tablespoons unsalted butter, plus more for dish
• 1 medium onion, cut into 1/2-inch dice
• 2 pounds assorted wild mushrooms, such as chanterelle, oyster, or black trumpet, coarsely chopped
• 1/4 cup dry white wine, such as Sauvignon Blanc
• 1 1/2 teaspoons coarse salt
• Freshly ground pepper
• 1 cup finely grated Gruyere cheese (about 4 ounces)
• 1 cup finely grated Parmesan cheese, about 3 1/2 ounces
• 2 pounds Yukon Gold potatoes, peeled and cut into 1/8-inch-thick rounds
• 1 tablespoon finely chopped thyme leaves
• 3/4 cup whole milk
• 1/2 cup heavy cream

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