Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 oz Dried porcini mushrooms 1 1/2 tb Olive oil
-- rinsed 2/3 c Whipping cream
1/2 c Hot water 2/3 c Milk
2 md Shallots 1/2 ts Salt
2 lb Baking potatoes Freshly ground pepper
-- (preferably Idaho), 3 tb Whipping cream
-- peeled, halved lengthwise

Soak porcini in hot water 1-1/2 hours. Strain through paper towels;
reserve liquid. Rinse porcini; squeeze dry. Discard any hard stems.
Cut into strips.

Preheat oven to 325 F. Generously butter 2-quart gratin dish.

Mince shallots. Slice potatoes thinly.

Heat oil in heavy large saucepan over medium heat. Add shallots and
saute until tender, about 2 minutes. Add porcini and saute 1 minute.
Add reserved porcini liquid, 2/3 cup cream, milk, salt and pepper and
bring to simmer. Add potatoes, stirring gently to separate slices.
Cook until potatoes begin to soften, stirring occasionally, about 15
minutes. Taste and adjust seasoning. Transfer to prepared dish.

Spoon remaining 3 tablespoons cream over top of potatoes. (Can be
prepared 1 day ahead. Refrigerate.)

Bake until potatoes are tender, about 1 hour. Preheat broiler. Broil
until top is browned, about 3 minutes.

* Source: Bon Appetit, December 1988 * Typed for you by Karen Mintzias
Submitted By KAREN MINTZIAS On FRI, 12-10-93 (15:54)

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