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.