Recipe - Potato And Dried Mushroom Gratin

1 ounce Dried Porcini mushrooms
(about 1 cup) any dried
mushroom of choice may be
substituted
1 cup Warm water
5 lg Baking potatoes such as
Idaho or Russet (about 3
pounds)
2 lg Cloves garlic, 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 the last tablespoon (containing sediment) in bowl.
Boil soaking liquid until reduced to about One half cup.

Preheat oven to 350 degrees F.

Wash Porcini under cold water to remove any grit and pat dry. Coarsely chop
Porcini. 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.

Yield: 8 serving

NOTES : (Courtesy of Gourmet Magazine

Posted to MCRecipe Digest V1 #362

Recipe by: COOKING LIVE SHOW #CL8783

From: "Angele and Jon Freeman" jfreeman@netusa1.net

Date: Wed, 1 Jan 1997 10:02:14 0500