| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Side dish |
6 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Dried porcini mushrooms rinsed |
| 1/2 |
c |
Hot water |
| 2 |
md |
Shallots |
| 2 |
lb |
Baking potatoes (preferably Idaho), peeled, halved lengthwise |
| 1 1/2 |
tb |
Olive oil |
| 2/3 |
c |
Whipping cream |
| 2/3 |
c |
Milk |
| 1/2 |
ts |
Salt |
|
|
Freshly ground pepper |
| 3 |
tb |
Whipping cream |
|
1 |
day ahead. Refrigerate.) |
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
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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