Here’s Kim’s Potato/Mushroom Pie recipe in his own words:
For this small luncheon with steak and salad, I took some medium/small Yukon gold potatoes, sliced them about 1/4” on a mandolin, par boiled them a few minutes, drained and laid on a towel to cool while I sautéed some sliced white mushroom caps in butter in a large pan. The large pan is to keep them individual and from steaming, the butter browning a bit, with liberal salt and pepper till well browned. Then tossed with the potatoes, more S&P and into a medium cast iron skillet, arranged to come up 3/4 to top, inserted 2 or 3 bay leaves partly under slices and poured heavy cream over just to top of potatoes. Onto a medium flame till mixture begins to boil, then to low flame as cream reduces. As the cream reduces to half, I covered the pan alternately to steam the top potatoes and continued till the cream was almost completely absorbed by the mixture, and removed from heat and kept covered. You could also use a 350 oven for the reduction. I served this right in the skillet for the relaxed outdoor atmosphere. The potatoes end up a delicious creamy consistency with a hint of bay and earthy mushroom bits throughout.
Notes: Think I may have finely chopped a clove of garlic into the early mix too, and if you need extra cream, you can add some half and half. A knife should slip into the potatoes easily when cooked.