Potato and porcini torte

4 servings

Ingredients

Quantity Ingredient
1 ounce Dried porcini mushrooms
1 cup Hot water
2 pounds Russet potatoes, peeled thinly sliced, patted dry
2 tablespoons Rosemary, chopped
4 tablespoons Butter, melted

Directions

Place porcini in small bowl. Add hot water. Let stand until mushrooms soften, about 30 minutes. Drain, reserving soaking liquid; coarsely chop.

Preheat oven to 450F. Generously butter large ovenproof skillet.

Arrange ⅓ of potatoes in overlapping concentric circles in skillet.

Season with salt and pepper. Sprinkle with 1 tbs rosemary and half of mushrooms. Drizzle with 2 tbs soaking liquid and 1 tbs butter. Repeat layering, using half of remaining potatoes, all remaining rosemary and mushrooms, 2 tbs soaking liquid and 1 tbs butter. Top with remaining potatoes, placing in overlapping circles. Season with salt and pepper. Drizzle with 2 tbs soaking liquid and 2 tbs butter. Place skillet over medium heat just until liquid bubbles, about 2 minutes.

Cover skillet and transfer to oven. Bake 30 minutes. Uncover and bake until potatoes are tender, about 45 minutes. Transfer to rack; let stand 5 minutes.

Place platter upside down over skillet. Turn platter and skillet over, inverting potato torte onto platter. Remove skillet. Rearrange potatoes, if necessary.

Bon Apptit September 1995

Submitted By DIANE LAZARUS On 08-24-95

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