Recipe By : COOKING LIVE SHOW #CL8783
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ounce dried Porcini mushrooms (about 1 cup)
any dried mushroom of choice
may be substituted
1 cup warm water
5 large baking potatoes such as Idaho
or Russet (about 3 pounds)
2 large cloves garlic -- minced
1 tablespoon unsalted butter
2 cups milk
1 cup heavy cream
2 tablespoons 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 1/2 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 (4-quart)
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 2-quart gratin dish and bake 1 hour,
or
until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons
chives.
