- 4 tbsp (½ stick) unsalted butter
- 1 cup chopped yellow onion
- 1 lb button or shiitake mushrooms, cleaned, stemmed and sliced
- 1 tbsp chopped garlic (2 to 3 cloves)
- 1½ tsp salt
- 1½ tsp freshly ground black pepper
- 4 lb Idaho potatoes, peeled and submerged in a bowl of water
- 8 oz thinly sliced Black Forest ham
- 4 oz Gruyère cheese, grated
- 1 package low-sodium chicken stock
- 3 sprigs thyme, plus 1 tbsp fresh thyme leaves
- 1 cup heavy cream
- Melt the butter in a 12-inch skillet over medium-high heat. Add the onion and cook 1 minute. Add the mushrooms, raise the heat to high and continue cooking and stirring for 5 minutes. Add the garlic, ½ tsp of the salt and ½ tsp of the pepper. Remove from heat. Set aside.
- Coat a 6-quart slow cooker with cooking spray. Slice half of the potatoes into 1/8-inch-thick slices on a mandoline. Shingle the potatoes in two layers in the cooker and season with ½ tsp of salt and ½ tsp of pepper. Top the potatoes with half of the mushroom-onion mixture and gently spread in an even layer. Arrange half of the ham slices over the potatoes, top with half of the Gruyère, and pour in half of the chicken stock. Repeat with the remaining potatoes, salt, pepper, mushroom mix and ham. Add the remaining
½ cup chicken stock. Using a metal spatula, press the ingredients so the layers are even.
Tuck the thyme sprigs around the edges.
- Cook on high for 4 hours or until the potatoes are tender. Drizzle in the cream. Cook for another 30 minutes.
- When the casserole is done, top it with the remaining Gruyère and the thyme leaves. Turn off the heat. Allow the potatoes to cool enough to set before serving, about 1 hour, covered.
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