Ingredients Jump to Instructions ↓

  1. 1/2 oz Dried porcini mushrooms

  2. -- rinsed 1/2 c Hot water

  3. 2 md Shallots

  4. 2 lb Baking potatoes

  5. -- (preferably Idaho), -- peeled, halved lengthwise 1 1/2 tb Olive oil

  6. 2/3 c Whipping cream

  7. 2/3 c Milk

  8. 1/2 ts Salt

  9. Freshly ground pepper 3 tb Whipping cream

  10. 1-1/2 hours. Strain through paper towels; reserve liquid. Rinse porcini; squeeze dry. Discard any hard stems. Cut into strips. Preheat oven to

  11. 325 F. Generously butter 2-quart gratin dish. Mince shallots. Slice potatoes thinly. Heat oil in heavy large saucepan over medium heat. Add shallots and saute until tender, about 2 minutes. Add porcini and saute

  12. 1 minute. Add reserved porcini liquid,

  13. 2/3 cup cream, milk, salt and pepper and bring to simmer. Add potatoes, stirring gently to separate slices. Cook until potatoes begin to soften, stirring occasionally, about 15 minutes. Taste and adjust seasoning. Transfer to prepared dish. Spoon remaining

  14. 3 tablespoons cream over top of potatoes. (Can be prepared 1 day ahead. Refrigerate.)

  15. 1 hour. Preheat broiler. Broil until top is browned, about 3 minutes.Source: Bon Appetit, December

  16. 1988Typed for you by Karen Mintzias


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