| 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
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