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