Recipe - Potato And Mushroom Gratin

1 Clove garlic {and butter for
the dish}
1 ounce Dried porcini; chanterelles,
or
; morel
Mushrooms
2 tablespoon Butter {plus extra for the
top}
1 Clove garlic; finely chopped
Salt and pepper
1 One half pound Yellow or red potatoes;
peeled and cut or sliced up
; 1/16 inch thick
Three fourths pound White mushrooms; thinly
cut or sliced up
1 cup Halfandhalf

* Preheat oven to 350 degrees. Rub a 2quart gratin dish with garlic, then
with butter.

* Cover the dried mushrooms with 1 One fourth cups warm water; let stand for 20
minutes or longer, then run you fingers over the mushrooms to loosen any
grit. Strain the liquid carefully and reserve; chop the mushrooms. Heat the
butter in a medium skillet and saute the chopped mushrooms for 3 or 4
minutes. Add the garlic and season with salt and pepper.

* Layer half the potatoes in the dish; season with salt and pepper. Add the
raw mushrooms, and cover with the dried ones. Cover with the remaining
potatoes and season again. Heat the halfandhalf with the mushroom liquid,
then pour it over the top. Bake, uncovered, until the liquid is absorbed
and the potatoes are tender and golden, about 1 One half hours.

Recipe by: Vegetarian Cooking For EveryoneDeborah Madison

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