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Preheat your oven to 400°F. Lightly grease a 2-quart oval baking dish and set it aside.
In a medium skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for 5–6 minutes until they release their moisture and become tender. Remove from heat
In a small saucepan, combine the heavy cream, minced garlic, and thyme. Warm over medium heat until heated through but not boiling. Add salt and pepper to taste.
Layer the thinly sliced potatoes evenly in the prepared baking dish.
Pour the warm cream mixture over the potatoes, making sure it covers them well.
Evenly sprinkle the Swiss and Gruyère cheeses over the potatoes, then top with the cooked mushrooms. Finish with a layer of grated Parmesan.
Bake for 45 minutes, or until the top is golden brown and the dish is bubbling.
Let the gratin rest for 10 minutes before serving for the best texture and flavor.