Slice the meat into thin strips.

Cover meat with plastic wrap and beat with meat mallet until thin.

Distribute the salt, pepper and coriander to both sides of the meat. Place meat on bottom of a 9x13 baking dish.

Slice the mushrooms. Chop the onion.

Add mushrooms, onion and olive oil to a pan and fry about 6 minutes. Lightly salt and pepper.

Place the mushrooms atop the meat.

Combine the heavy whipping cream, sour cream, mayonnaise, salt, pepper and Lawry’s seasoning salt for the potatoes. Set aside.

Slice the cleaned potatoes very thin. If any pieces are thicker than the rest cut in half so all the potatoes are cooked evenly. Place the sliced potatoes in bowl.

Pour the heavy whipping cream mixture over the potatoes and mix.

Place the mixed potatoes over the mushrooms. (Any remaining heavy whipping cream will be will be used after the cheese.)

Add chopped fresh herbs atop the potatoes (add as much or as little as you like.)

Top with cheese.

Pour any of the remaining heavy whipping cream mixture over the cheese.

Cover dish with foil. Bake in preheated oven to 400°F for 1 hour. Remove foil. (Potatoes should be fully cooked. Check with a knife for readiness.) Cook another 10 minutes, so the cheese turns a golden color.