Mushroom Parmentier

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Potatoes:

6 medium floury potatoes, such as Yukon gold

Mushrooms:

2 pounds/ 1 kg mushrooms

3 tablespoons butter

2 tablespoons olive oil, more as needed

1 large red onion, chopped

3 cloves garlic

1/2 cup/125 ml red wine

1/2 cup/125 ml vegetable stock or water

Handful fresh thyme leaves, chopped

Kosher salt and freshly ground black pepper

1 tablespoon flour

1 handful fresh parsley, chopped

Cheese Potato Top:

1/4 cup/60 ml milk

2 to 4 tablespoons butter

Kosher salt and freshly ground pepper

4 ounces/110 g Comte or Gruyere cheese, cut into very fine dice

2 tablespoons grated Parmesan