Recipe - Potato And Porcini Gratin

1 ounce Dried porcini mushrooms;
(about 1 cup)
1 cup Warm water
5 lg Russet; (baking) potatoes
; (about 3 pounds)
3 Garlic cloves; minced
1 tablespoon Unsalted butter
2 cup Milk
1 cup Heavy cream
2 tablespoon Minced fresh chives
1 teaspoon Salt

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 One half 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 (4quart)
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 2quart 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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