This recipes comes to us via Forest to Fork and courtesy of Epicurious

Servings: 6

Ingredients:
2 pounds Yukon Gold or other yellow-fleshed potato, peeled and cut into 1/4-inch-thick slices
1 TBSP butter
1 TBSP flour
3/4 cup milk
1 tsp salt
1/4 cup grated Gruyere
1 TBSP olive oil
2 garlic cloves, crushed
1 tsp freshly ground pepper
2 TBSP seasoned breadcrumbs
1 TBSP butter, cut into small bits
1 TBSP freshly grated Parmesan cheese
The Mushrooms:
1 tablespoon butter
1/2 pound chanterelle mushrooms
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons chopped parsley leaves

Directions:
1.  Bring 3 quarts of water to a boil in a large saucepan
2.  Add the potatoes and boil for 3 to 4 minutes, until almost tender when pierced with the tines of a fork. Drain and rinse with cold water. Drain again and set aside.
3.  Melt the butter in a small saucepan over medium heat. When it begins to foam, remove from heat and whisk in the flour to form a paste. Quickly whisk in 1/2 cup of the milk. Return the pan to low heat. Whisking constantly, add the remaining milk and the salt.
4.  Cook, stirring occasionally, until the sauce has thickened and the taste of flour has dissipated, about 10 to 15 minutes. Add the cheese, stirring until it just melts. Remove from heat and set aside.
5.  While the sauce is cooking, prepare the mushrooms. Dry saute the mushrooms in a pan on med high. When mushrooms stop putting out moisture add butter, salt and pepper – about 7 min. Sprinkle with the parsley and set aside.
6.  Preheat the oven to 350 degrees.
7.  Rub a 1 1/2-quart baking dish with the olive oil and garlic. Discard the garlic. Arrange a layer of potatoes in the baking dish, sprinkle with half of the pepper, drizzle a few tablespoons of sauce over the potatoes, then add a layer of mushrooms. Repeat the layering, seasoning and drizzling, ending with a layer of mushrooms. Pour the remaining sauce around the edges, then sprinkle with the breadcrumbs, then butter, then cheese.
8.  Bake until the top begins to bubble and brown, 35 to 45 minutes. Serve hot or at room temperature, scooped from the baking dish.