Scalloped Potatoes With Porcini Mushrooms
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 1 cup chicken stock
- 1 ounce dried porcini mushrooms, rinsed
- 1⁄3 cup approx. butter
- 1 garlic clove, peeled, cut in half
- 3 leeks, white & pale green parts, sliced
- 1 teaspoon dried rosemary
- 1 cup whipping cream, divided
- 3⁄4 cup milk
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 4 lbs potatoes, peeled, sliced thin
directions
- In small saucepan bring stock to boil, add mushrooms. Remove from heat, let stand, covered 45 minutes.
- Drain mushrooms, remove stock. Squeeze mushrooms dry then chop.
- Meanwhile, generously grease 12 cup (3L) casserole or other shallow dish. Rub dish with cut sides of garlic. Mince garlic then scatter over base of dish.
- In very large skillet or shallow saucepan melt 1/3 cup butter over medium-low heat.
- Add leeks & rosemary; cook stirring occasionally 20 minutes or until tender. DO NOT BROWN.
- Add mushrooms, reserved stock, 3/4 cup of cream, milk, salt & pepper to skillet. Bring to simmer over medium-high heat.
- Add potatoes, cook covered over medium-low heat 15 minutes or until they soften; gently stir often to keep potatoes from sticking.
- Taste, adjust seasoning.
- Spread potato mixture in prepared dish. Drizzle remaining cream over top.
- If serving immediately cook, uncovered 45 minutes at 325°F.
- Do Ahead Tip: Let cool completely, refrigerate, covered up to 24 hours. Let stand 30 minutes before reheating. When ready to serve cook uncovered 45 minutes at 325°F.
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RECIPE SUBMITTED BY
We live in Brantford, ON, Canada and have 2 children, one still at home. I am trying to increase the veggies we eat and RecipeZaar is invaluable to me as I have picky eaters to feed. I'll try any food whereas my DH and DD are very particular.
beep, beep, beep....update....1st grandbaby on the way January 24, 2007. ohh how exciting. :) Hurrah, she's here!!!!!!!! Jordan Raeanne weighed 7lbs. 13oz. and ooooo what a sweetie....