-
1
Place porcini in small bowl.
-
2
Add hot water.
-
3
Let stand until mushrooms soften, about 30 minutes.
-
4
Drain, reserving soaking liquid.
-
5
Coarsely chop porcini.
-
6
Preheat oven to 450F.
-
7
Generously butter large ovenproof skillet.
-
8
Arrange 1/3 of potatoes in overlapping concentric circles in skillet.
-
9
Season with salt and pepper.
-
10
Sprinkle with 1 tablespoon rosemary and half of mushrooms.
-
11
Drizzle with 2 tablespoons soaking liquid and 1 tablespoon butter.
-
12
Repeat layering, using half of remaining potatoes, all remaining rosemary and mushrooms, 2 tablespoons soaking liquid and 1 tablespoon butter.
-
13
Top with remaining potatoes, placing in overlapping circles.
-
14
Season with salt and pepper.
-
15
Drizzle with 2 tablespoons soaking liquid and 2 tablespoons butter.
-
16
Place skillet over medium heat just until liquid bubbles, about 2 minutes.
-
17
Cover skillet and transfer to oven.
-
18
Bake 30 minutes.
-
19
Uncover; bake until potatoes are tender, about 45 minutes.
-
20
Transfer to rack; let stand 5 minutes.
-
21
Place platter upside down over skillet.
-
22
Turn platter and skillet over, inverting potato torte onto platter.
-
23
Remove skillet.
-
24
Rearrange potatoes, if necessary.
