Wild Mushroom Potato Torta

Wild Mushroom Potato Torta

YIELD: 12 Servings 3 lbs. stemmed and sliced wild mushrooms
6 oz. butter
2 lbs. sliced fresh potatoes, 1/8” thick
5 large eggs
8 oz. grated Pecorino Sardo or Romano cheese
1⁄2 cup heavy cream
2 Tbsps. finely chopped fresh thyme leaves
2 tsps. salt
1 1⁄2 tsp. pepper
1 egg yolk, beaten with 1 Tbsp. water

1. Preheat oven

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