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CATEGORY CUISINE TAG YIELD
Dairy December 19 1 servings

INGREDIENTS

1 oz Dried porcini mushrooms; (about 1 cup)
1 c Warm water
5 lg Russet; (baking) potatoes
; (about 3 pounds)
3 Garlic cloves; minced
1 tb Unsalted butter
2 c Milk
1 c Heavy cream
2 tb Minced fresh chives
1 ts Salt

INSTRUCTIONS

In a bowl soak porcini in warm water 30 minutes, or until softened. 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 last tablespoon (containing sediment) in bowl. Boil
soaking liquid until reduced to about 1/2 cup.
Preheat oven to 350F.
Wash porcini under cold water to remove any grit and pat dry. Chop porcini
coarse. Peel potatoes and slice 1/8 inch thick. In a large (4-quart)
saucepan cook porcini and garlic in butter over moderate heat, stirring, 2
minutes. Add potatoes, reduced porcini liquid, milk, cream, 4 teaspoons
chives, and salt and bring liquid to boil, stirring.
Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or
until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons
chives.
Serves 8.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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