Creamy Potato and Mushroom Casserole with Cheese

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, melt the butter over medium heat. Add the chopped onions and sliced mushrooms, sautéing until the onions are translucent and the mushrooms are tender, about 5-7 minutes.

3.In a large mixing bowl, combine the heavy cream, vegetable broth, garlic powder, dried thyme, salt, and pepper. Whisk until well combined.

4.In a greased 9x13 inch baking dish, layer half of the sliced potatoes evenly across the bottom.

5.Spread half of the sautéed mushroom and onion mixture over the potatoes, followed by half of the shredded cheese.

6.Pour half of the cream mixture over the layers in the baking dish.

7.Repeat the layers with the remaining potatoes, mushroom and onion mixture, cheese, and cream mixture, finishing with a layer of cheese on top.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

9.After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

10.Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley before serving.