Peel the potato and cut into 3 mm thick slices.
Sauté the mushrooms in olive oil in a wide pot, add salt, pepper, garlic and thyme, roast briefly. Remove the mushrooms and set aside.
Add milk and Rama Cremefine to the pot, stir in the porcini powder, salt and add the potato slices, boil gently for three minutes. Stir in the mushrooms and put everything in an ovenproof dish.
Sprinkle with the Parmesan and bake for about 50 minutes at 200° in a preheated oven (gas mark 3, convection oven 175°).
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