Melt butter in a large pot over high heat. Add fresh and shitake mushrooms and sauté until liquid evaporates (about 10 minutes). Add garlic, thyme, and rosemary; sauté 1 minute. Add chicken broth. Simmer until liquid evaporates (about 18 minutes), stirring often. Season with salt and pepper. Cool. Preheat oven to 375º. Butter a 9 x 13 dish. Arrange 1/3 of the potatoes in prepared dish, overlapping slightly. Top potatoes with ½ the mushroom mixture. Sprinkle 1/3 of cheese over mushrooms. Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese. Arrange remaining potatoes over cheese. Whisk half-and-half, whipping cream, 1 ¼ teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes. Cover loosely with foil. Place baking dish on middle rack in oven and bake for 1 hour and 15 minutes or until potatoes are tender and liquid thickens. Uncover, sprinkle remaining cheese over potatoes, and bake until cheese melts, about 15 minutes longer. Let stand 10 minutes before serving. Serves 12.
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