Potato And Wild Mushroom Gratin

Recipe Ingredients

2 cups	474ml	Chicken stock or canned broth
2 oz	56g	Dried porcini or shiitake mushrooms
6 tablespoons	90ml	Butter - (3/4 stick)
2 tablespoons	30ml	Onions - chopped (medium)
3		Leeks, hite and pale green parts only - chopped
2 cups	474ml	Dry white wine
1 teaspoon	5ml	Dried rosemary - crumbled
		Salt - to taste
		Freshly-ground black pepper - to taste
4 lbs	1816g / 64oz	Russet potatoes - peeled, and
		Thinly sliced 1/8" thick
2 tablespoons	30ml	Goose fat
		= (or 2 tbspns unsalted butter, melted)
		Minced fresh chives - for garnish

Recipe Instructions

Bring stock to simmer in medium saucepan. Add mushrooms; remove from heat. Let mushrooms soak 30 minutes to soften. Squeeze mushrooms, reserving stock. Strain stock. Chop mushrooms, discarding hard stems.

Preheat oven to 350 degrees. Butter 9- by 13-inch baking dish. Melt butter in heavy large skillet over medium heat. Add onions and leeks and saute until tender but not brown, about 20 minutes. Add mushroom soaking liquid, mushrooms, wine and rosemary and bring to boil. Season with salt and pepper.

Arrange half of potatoes in prepared dish. Using slotted spoon, top potatoes with onions, leeks and mushrooms. Pour half of liquid over. Top with remaining potatoes, overlapping slices. Pour remaining liquid over. Cover with foil.

Bake until potatoes are almost tender, about 1 hour 15 minutes. Uncover and bake until potatoes are tender, most of liquid is absorbed and top is beginning to brown, about 45 minutes.

Preheat broiler. Brush potatoes with 2 tablespoons goose fat or butter. Broil until golden. Sprinkle with chives.

This recipe yields 8 servings.

Source:
Bon Appetit, December 1991

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