Gratin Of Potatoes And Porcini Mushrooms In C

CATEGORY	CUISINE	TAG	YIELD
Dairy		Side dish	6	Servings

INGREDIENTS

1/2	oz	Dried porcini mushrooms
		rinsed
1/2	c	Hot water
2		Shallots
2	lb	Baking potatoes
		preferably Idaho
		peeled halved lengthwise
1 1/2	T	Olive oil
2/3	c	Whipping cream
2/3	c	Milk
1/2	t	Salt
		Freshly ground pepper
3	T	Whipping cream

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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