| 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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