Wild Mushroom-Potato Gratin

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Wild Mushroom-Potato Gratin

Dried mushrooms add intense flavor to this take-off on scalloped potatoes.

1 oz. dried porcini or shiitake mushrooms (about 1 cup)
1 tablespoon butter
2 large garlic cloves, minced
2 cups whipping cream
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 lb. Yukon Gold potatoes (about 5 medium), peeled, thinly sliced (1/4 inch)
1/4 cup (1 oz.) shredded Asiago cheese

1. Place mushrooms in small bowl; cover with hot water. Let stand 20 to 30 minutes or until softened. Drain, reserving 1/4 cup mushroom liquid. Rinse mushrooms under water to remove any sediment. If using shiitakes, remove and discard stems. Slice mushrooms.

2. Heat oven to 400°F. Spray 6-cup gratin or 8x8-inch baking dish with nonstick cooking spray. In large saucepan, melt butter over medium heat. Add garlic; cook 30 to 40 seconds or until fragrant. Stir in mushrooms, cream, 1/4 cup reserved mushroom liquid, salt and pepper. Add potatoes. Bring to a boil, stirring occasionally. Reduce heat to low; simmer 5 minutes.

3. Carefully spoon mixture into gratin dish. (Recipe can be made to this point up to 24 hours ahead. Cover and refrigerate. Baking time may need to be increased 5 to 10 minutes.) Sprinkle with cheese. Bake 30 to 35 minutes or until potatoes are tender and sauce has thickened. Let stand 10 minutes.

6 servings

PER SERVING: 390 calories, 28 g total fat (17.5 g saturated fat), 6 g protein, 31 g carbohydrate, 100 mg cholesterol, 350 mg sodium, 2.5 g fiber

More Christmas 2010

Gifts for co-workers:

Christmas 2010

A few items that I made for Christmas, 2010:

Ramona's quilt. I gave up on the double Irish chain back in Feb. 2010, and decided on the Baltimore Bliss. Perfect for her, and was FUN to make!! Named "Ramona's Bliss".









Riley's quilt. "Riley's Flower Garden".







Oliver's quilt. "Ollie-ville".