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1
In a saucepan, combine milk, cream, garlic, 3 thyme sprigs and 1 bay leaf over low-medium heat.
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2
Heat to just under a boil.
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3
Remove from heat, cover, and let steep while preparing the rest of the dish.
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4
Coat a skillet with olive oil and place over medium heat.
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5
Add remaining thyme and bay leaf.
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6
Saute the mushrooms and leeks for 5 minutes to evaporate the liquid.
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7
Season with salt and pepper.
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8
Butter a large casserole dish.
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9
Arrange 1/3 of the sliced potatoes on the bottom of the pan, overlapping them slightly.
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10
Season the potatoes with chopped parsley, chives, salt and pepper.
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11
Top potatoes with half of the mushroom mixture.
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12
Repeat layering 1/3 of the potatoes and remaining mushroom mixture.
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13
Arrange remaining potatoes on top.
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14
Press the layers down with a spatula to condense.
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15
Remove the solids from the infused milk and pour over the potatoes.
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16
Sprinkle the surface with cheese.
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17
Cover the pan with foil and place in a preheated 375 degrees F oven.
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18
Bake for 1 hour until the potatoes are tender.
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19
Uncover and bake for 15 additional minutes until cheese melts and gratin is golden around the edges.
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20
Let stand 10 minutes before cutting.
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21
Garnish with fresh parsley.
