Potato and Dried Mushroom Gratin

1. 1

   In a bowl soak Porcini in warm water 30 minutes, or until softened.

2. 2

   Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave the last tablespoon (containing sediment) in bowl.

3. 3

   Boil soaking liquid until reduced to about 1/2 cup.

4. 4

   Preheat oven to 350 degrees F.

5. 5

   Wash Porcini under cold water to remove any grit and pat dry.

6. 6

   Coarsely chop Porcini.

7. 7

   Peel potatoes and slice 1/8 inch thick.

8. 8

   In a large (4-quart) saucepan cook Porcini and garlic in butter over moderate heat, stirring, 2 minutes.

9. 9

   Add potatoes, reduced Porcini liquid, milk, cream, 4 teaspoons chives, and salt and bring liquid to boil, stirring.

10. 10

    Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or until potatoes are tender.

11. 11

    Sprinkle gratin with remaining 2 teaspoons chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.