2 garlic cloves
4 tbsp olive oil
250 g porcini mushrooms
600 g potatoes
200 ml cream
125 g cream cheese
150 g kashkaval cheese
25 g butter
4 sprigs dill
4 sprigs parsley
Salt and ground black pepper
Finely chop the garlic and put it in a frying pan with the olive oil. Add the sliced porcini. Heat and cook gently for 5 minutes.
Season with salt and ground black pepper. Cook over low heat in their own juices for another 10 minutes. Add the chopped dill.
Cut the potatoes into very thin slices.
Cover the bottom of a baking dish with thin potato slices. Salt and brush with a little melted butter. Spread the cooked mushrooms on top.
Cover with the remaining potatoes. Brush with a little butter and season with salt.
Heat the cream in a saucepan and add the cream cheese. Stir and leave for 1 minute to melt. Pour the mixture over the potatoes.
Sprinkle with finely chopped parsley and grate the kashkaval over the top. Bake in a preheated oven at 160 °C for 45–60 minutes.
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