👨‍🍳 Instrucciones

1. 1

   Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.

   💡 Consejos de Profesional: Using a mandoline for slicing potatoes ensures uniform thickness for even cooking.
2. 2

   In a large skillet, heat butter and olive oil over medium heat. Add the sliced onions and sauté until softened and translucent, about 5-7 minutes. Add the sliced mushrooms and cook until they release their liquid and it evaporates, about 5-7 minutes more. Stir in the garlic powder, salt, pepper, and paprika. Cook for another minute until fragrant. Remove from heat.

   💡 Consejos de Profesional: Don't overcrowd the pan when sautéing onions and mushrooms; cook in batches if necessary.
3. 3

   Arrange half of the thinly sliced potatoes in the bottom of the prepared baking dish. Spread the sautéed mushroom and onion mixture evenly over the potatoes. Layer the remaining potatoes on top.

   💡 Consejos de Profesional: Slightly overlapping the potato slices helps create a cohesive base.
4. 4

   In a separate bowl, whisk together the eggs and heavy cream (or milk) until well combined. Pour this mixture evenly over the layered potatoes and mushrooms, ensuring it seeps down through the layers.

   💡 Consejos de Profesional: Gently shake the dish to help distribute the egg mixture evenly.
5. 5

   Cover the baking dish tightly with aluminum foil. Bake for 40 minutes. Remove the foil and continue baking for another 20-25 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.

   💡 Consejos de Profesional: Baking covered initially helps to steam the potatoes and ensure they cook through.
6. 6

   Remove from oven. Sprinkle the grated cheese over the top and return to the oven for 5 minutes, or until the cheese is melted and bubbly. Garnish with fresh chopped parsley before serving.

   💡 Consejos de Profesional: Let the casserole rest for 5-10 minutes before slicing and serving to allow it to set.