Potato Mushroom Layer

This dish was created through several evolving ideas. It began as a pizza with a crispy potato crust, evolved into an eggless quiche, came into a layered vegetable dish, and became what it is here. I don't really know if there is a name for this dish, but it is I suppose, a bit of a play on scalloped potatoes - but instead of being layered with onion and cheese, it is a healthier version layered with mushrooms and tahini.

Potato Mushroom Layer
3 medium potatoes, thinly sliced into rounds
8 cremini mushrooms (one 250 gram package), thinly sliced
2 Tablespoons tahini
salt and ground black pepper

Boil the potatoes in water in a small saucepan for about 20 minutes until tender, but not falling apart. Drain.
Lightly oil an eight inch round pan. Place one layer of potatoes on the bottom of the dish. Spread with tahini and season. Layer half of the mushrooms over top. Repeat layers. Bake at 425◦F for about 30 minutes. If mushrooms are drying out to fast, cover with foil.