1. Peel the potatoes, boil them whole in salt water, drain the water and cut the in 5 mm thick round pieces.
2. Separately clean the mushrooms slice them and fry them in hot oil with salt, pepper and laurel mixing constantly until the juice drops and they start to become golden-brown.
3. In a thermo resistent form, greased with butter, place the potatoes and mushrooms in layers
4. Separately, mix the sour cream, milk, crushed garlic; fine chopped parsley, salt, pepper and then pour the sauce over the layers of potatoes and mushrooms. On top, grate the yellow cheese and put the form into the oven for 25-30 minutes, until it becomes golden-brown.