250 ml heavy cream
200 g boletes and porcini mushrooms
120 g boiled woolly milkcap
2 eggs
13 g potato spice mix
8 g dried dill
7 g garlic powder
3 g salt
3 g lemon pepper
Grated cheese

Add eggs, garlic powder, salt, lemon pepper, potato spices, and dill to the heavy cream and beat with a whisk or a fork.
Place potato slices evenly in the baking dish and add an even layer of boletes and porcinis. Top with another layer of potatoes and the boiled woolly milkcap. Pour the cream sauce over everything, cover with foil and bake for 30 minutes at 200 C. Remove from the oven, sprinkle with grated cheese and bake for another 15 minutes without the foil. Decorate with parsley.