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Golden Potato and Porcini Gratin Recipe

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This recipe for Golden Potato and Porcini Gratin, by , is from Kalous Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Yvonne Focke

Category:
Category:

Ingredients:  
Ingredients:  
1 cup dried porcini mushroom (1 ounce)
1 cup hot water
cut dry white wine
3 garlic cloves, halved
4 thyme sprigs
2 cups heavy cream
1 cups freshly grated Parmigiano-Reggiano cheese (5 ounces)
1 TBS Kosher salt
⅛ tsp cayenne pepper
2 pounds Yukon Gold potatoes peeled, sliced 1/8 inch thick on a mandoline

Directions:
Directions:
Preheat oven to 350 degrees. In a small bowl, cover the porcini with hot water and let soak until softened, about 15 minutes.Using a slotted spoon, remove the porcini from the soaking liquid, discard the liquid. Rinse and
coarsely chop the porcini. In a large sauce pan, combine the white wine, garlic and thyme sprigs and boil over high heat until the wine is reduced by half, about 3 minutes. Add the heavy cream, one cup of cheese, salt, and pepper and bring to a boil. Remove from the heat and discard the thyme sprigs and garlic cloves. Arrange half of the potato slices in an even layer in a shallow 13 x 9 baking dish. Spread the porcini evenly over the potatoes. Top with the remaining potato slices. Pour the cream mixture on top and shake the dish to distribute the cream. Sprinkle with the remaining cup of grated cheese. Bake for 1 hour and 10 minutes or until the potatoes are tender and until the top is richly browned. Let the gratin rest for 15 minutes, then serve hot.

 

 

 

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