Potato and Mushroom Gratin

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Posted by: Faith

 

 

* Exported from MasterCook *

 

Potato and Mushroom Gratin

 

Recipe By : Vegetarian Cooking For Everyone-Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : Casseroles Potatoes

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 clove garlic {and butter for the dish}

1 ounce dried porcini, chanterelles, or morel

mushrooms

2 tablespoons butter {plus extra for the top}

1 clove garlic -- finely chopped

Salt and pepper

1 1/2 pounds yellow or red potatoes -- peeled and sliced

-- 1/16 inch thick

3/4 pound white mushrooms -- thinly sliced

1 cup half-and-half

 

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

with butter.

* Cover the dried mushrooms with 1 1/4 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 half-and-half 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 1/2 hours.

 

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