Potato and Porcini Torte
- Ready In:
- 2hrs 15mins
- Ingredients:
- 5
- Serves:
-
8
ingredients
- 1 ounce dried porcini mushrooms
- 1 cup hot water
- 4 large russet potatoes, peeled, thinly sliced, patted dry
- 2 tablespoons fresh rosemary, chopped
- 4 tablespoons butter, melted
directions
- Place porcini in small bowl.
- Add hot water.
- Let stand until mushrooms soften, about 30 minutes.
- Drain, reserving soaking liquid.
- Coarsely chop porcini.
- Preheat oven to 450ºF.
- Generously butter large ovenproof skillet.
- Arrange 1/3 of potatoes in overlapping concentric circles in skillet.
- Season with salt and pepper.
- Sprinkle with 1 tablespoon rosemary and half of mushrooms.
- Drizzle with 2 tablespoons soaking liquid and 1 tablespoon butter.
- Repeat layering, using half of remaining potatoes, all remaining rosemary and mushrooms, 2 tablespoons soaking liquid and 1 tablespoon butter.
- Top with remaining potatoes, placing in overlapping circles.
- Season with salt and pepper.
- Drizzle with 2 tablespoons soaking liquid and 2 tablespoons butter.
- Place skillet over medium heat just until liquid bubbles, about 2 minutes.
- Cover skillet and transfer to oven.
- Bake 30 minutes.
- Uncover; bake until potatoes are tender, about 45 minutes.
- Transfer to rack; let stand 5 minutes.
- Place platter upside down over skillet. Turn platter and skillet over, inverting potato torte onto platter.
- Remove skillet.
- Rearrange potatoes, if necessary.
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RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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