Potato and mushroom gratin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic {and butter for the dish} | |
| 1 | ounce | Dried porcini; chanterelles, or |
| ; morel | ||
| Mushrooms | ||
| 2 | tablespoons | Butter {plus extra for the top} |
| 1 | Clove garlic; finely chopped | |
| Salt and pepper | ||
| 1½ | pounds | Yellow or red potatoes; peeled and sliced |
| ; 1/16 inch thick | ||
| ¾ | pounds | White mushrooms; thinly sliced |
| 1 | cup | Half-and-half |
Directions
* Preheat oven to 350 degrees. Rub a 2-quart gratin dish with garlic, then with butter.
* Cover the dried mushrooms with 1¼ cups warm water; let stand for 20 minutes or longer, then run you fingers over the mushrooms to loosen any grit. Strain the liquid carefully and reserve; chop the mushrooms. Heat the butter in a medium skillet and saute the chopped mushrooms for 3 or 4 minutes. Add the garlic and season with salt and pepper.
* Layer half the potatoes in the dish; season with salt and pepper. Add the raw mushrooms, and cover with the dried ones. Cover with the remaining potatoes and season again. Heat the half-and-half with the mushroom liquid, then pour it over the top. Bake, uncovered, until the liquid is absorbed and the potatoes are tender and golden, about 1 ½ hours.
Recipe by: Vegetarian Cooking For Everyone-Deborah Madison Converted by MM_Buster v2.0l.