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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 6 |
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Directions: Soak porcini in hot water 1-1/2 hours. Strain through paper towels;
reserve liquid. Rinse porcini; squeeze dry. Discard any hard stems. Cut
into strips.
Preheat oven to 325 F. Generously butter 2-quart gratin dish.
Mince shallots. Slice potatoes thinly.
Heat oil in heavy large saucepan over medium heat. Add shallots and saute
until tender, about 2 minutes. Add porcini and saute 1 minute. Add
reserved porcini liquid, 2/3 cup cream, milk, salt and pepper and bring to
simmer. Add potatoes, stirring gently to separate slices. Cook until
potatoes begin to soften, stirring occasionally, about 15 minutes. Taste
and adjust seasoning. Transfer to prepared dish.
Spoon remaining 3 tablespoons cream over top of potatoes. (Can be prepared
1 day ahead. Refrigerate.)
Bake until potatoes are tender, about 1 hour. Preheat broiler. Broil
until top is browned, about 3 minutes.
* Source: Bon Appetit, December 1988 * Typed for you by Karen Mintzias
| Ingredients:
1/2 Ounce(s) Dried porcini mushrooms
1/2 Cup(s) Hot water
2 medium Shallots
2 Pound(s) Baking potatoes
1 1/2 Tablespoon(s) Thinly sliced Yukon potatoes
2/3 Cup(s) Whipping cream
2/3 Cup(s) Stick butter or margarine melted
1/2 Teaspoon(s) Onions, cubed |
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