Gratin of Potatoes & Porcini Mushrooms in Cream
Yield
6 servingsPrep
2 hrsCook
90 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | ounce |
mushrooms, porcini, dried
rinsed |
* |
| ½ | cup |
water
hot |
|
| 2 | medium |
shallots
|
*
|
| 2 | pounds |
russet potatoes
peeled, halved lengthwise |
|
| 1 ½ | tablespoons |
olive oil
|
|
| ⅔ | cup |
heavy whipping cream
|
|
| ⅔ | cup |
milk
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 3 | tablespoons |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 14.5 | ml/g |
mushrooms, porcini, dried
rinsed |
* |
| 118 | ml |
water
hot |
|
| 2 | medium |
shallots
|
*
|
| 907.2 | g |
russet potatoes
peeled, halved lengthwise |
|
| 23 | ml |
olive oil
|
|
| 158 | ml |
heavy whipping cream
|
|
| 158 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
black pepper
freshly ground |
*
|
| 45 | ml |
heavy whipping cream
|
|
Directions
Soak porcini in hot water 1½ hours.
Strain through paper towels; reserve liquid.
Rinse porcini; squeeze dry.
Discard any hard stems.
Cut into strips.
Preheat oven to 325℉ (160℃).
Generously butter 2-quart gratin dish.
Mince shallots.
Slice potatoes thinly.
Heat oil in heavy large saucepan over medium heat.
Add shallots and sauté until tender, about 2 minutes.
Add porcini and sauté 1 minute.
Add reserved porcini liquid, ⅔ 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.
