Potato and porcini gratin

1 servings

Ingredients

Quantity Ingredient
1 ounce Dried porcini mushrooms; (about 1 cup)
1 cup Warm water
5 larges Russet; (baking) potatoes
; (about 3 pounds)
3 Garlic cloves; 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 last tablespoon (containing sediment) in bowl. Boil soaking liquid until reduced to about ½ cup.

Preheat oven to 350F.

Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse. 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.

Serves 8.

Gourmet December 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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