Potato and Dried Mushroom Gratin

8 servings
  • 1 ounce dried Porcini mushrooms (about 1 cup), any dried mushroom of choice may be substituted
  • 1 cup warm water
  • 5 large baking potatoes such as Idaho or Russet (about 3 pounds)
  • 2 large cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 2 cups milk
  • 1 cup heavy cream
  • 2 tablespoons minced fresh chives
  • 1 teaspoon salt
  • 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 1/2 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 1/8 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.

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