POTATO GRATIN WITH PROCINI MUSHROOMS-MASCARPONE CHEESE

By Silvermama

This is an "Epicurious" recipe that I have tried on four occasions and have found that 2 oz. of chopped dried porcini mushrooms works better than 4 oz. In fact, the 1 cup of water called for in the recipe did not quite cover the dried mushrooms.

Ingredients

• 4 oz dried Procini mushrooms
• 1 cup boiling water
• 2 tbs (1/4 stick) butter
• 2 tbs olive oil
• 1/4 cup + 2 tbs grated Parmesan cheese
• 1 1/2 cups mascarpone cheese (from about 1 1/2 7 oz containers)
• 1 cup whipping cream
• 3 garlic cloves, chopped
• Pinch of nutmeg
• 2 1/2 lbs russet potatoes (about 5 large), peeled, cut crosswise into 1/8 inch slices

Details

Preparation time 30mins
Cooking time 105mins

Preparation

Step 1

Place mushrooms and boiling water in med bowl. Place small bowl on top to keep mushrooms submerged; soak 20 min. Drain and chop mushrooms.

Melt butter in med skillet over med heat. Add mushrooms and saute about 3 min. Sprinkle w/salt/pepper and remove from heat. Whisk 1/4 cup Parm cheese, mascarpone cheese, whipping cream, garlic and nutmeg in small bowl. Season w/salt/pepper.

DO AHEAD - mushroom and cheese mixture 1 day ahead, cover separately.

Preheat oven to 350. Butter wide shallow 2-qt baking dish. Arrange 1/4 potato slices in bottom; sprinkle w/salt/pepper. Scatter 1/4 mushroom; repeat. Spread ½ cheese mixture over, shaking dish to settle. Repeat w/remaining potatoes and mushrooms in 2 layers each. Spread w/remaining cheese mixture. Sprinkle 2 tbs Parm. Place dish on baking dish and bake until brown and sauce is bubbling, about 1 hr and 15 min.
Can be made 2 hrs ahead; let sand at room temp. Tent loosely w/foil and re-warm in 300 oven for 20 min.