Scalloped Potatoes With Porcini Mushrooms

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READY IN: 1hr 45mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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