Potato and mushroom gratin

Yield: 4 servings

Measure Ingredient
1 \N Clove garlic {and butter for the dish}
1 ounce Dried porcini; chanterelles, or
\N \N ; morel
\N \N Mushrooms
2 tablespoons Butter {plus extra for the top}
1 \N Clove garlic; finely chopped
\N \N Salt and pepper
1½ pounds Yellow or red potatoes; peeled and sliced
\N \N ; 1/16 inch thick
¾ pounds White mushrooms; thinly sliced
1 cup Half-and-half

* 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.

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