Potato and dried mushroom gratin

1 Servings

Ingredients

Quantity Ingredient
1 ounce Dried Porcini mushrooms (about 1 cup) any dried mushroom of choice may be substituted
1 cup Warm water
5 larges Baking potatoes such as Idaho or Russet (about 3 pounds)
2 larges Cloves garlic, minced
1 tablespoon Unsalted butter
2 cups Milk
1 cup Heavy cream
2 tablespoons Minced fresh chives
1 teaspoon Salt

Directions

In a bowl soak Porcini in warm water 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave the last tablespoon (containing sediment) in bowl.

Boil soaking liquid until reduced to about ½ cup.

Preheat oven to 350 degrees F.

Wash Porcini under cold water to remove any grit and pat dry. Coarsely chop Porcini. Peel potatoes and slice ⅛ inch thick. In a large (4-quart) saucepan cook Porcini and garlic in butter over moderate heat, stirring, 2 minutes. Add potatoes, reduced Porcini liquid, milk, cream, 4 teaspoons chives, and salt and bring liquid to boil, stirring.

Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons chives.

Yield: 8 serving

NOTES : (Courtesy of Gourmet Magazine Posted to MC-Recipe Digest V1 #362 Recipe by: COOKING LIVE SHOW #CL8783 From: "Angele and Jon Freeman" <jfreeman@...> Date: Wed, 1 Jan 1997 10:02:14 -0500

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