Best Oven Baked Porcini On A Bed Of Potatoes Recipes

Potato and Porcini Gratin image

Yield Serves 8

Number Of Ingredients 9

1 ounce dried porcini mushrooms (about 1 cup)
1 cup warm water
5 large russet (baking) potatoes (about 3 pounds)
3 garlic cloves, minced
1 tablespoon unsalted butter
2 cups milk
1 cup heavy cream
2 tablespoons minced fresh chives
1 teaspoon salt

Steps:

In a bowl soak porcini in warm water 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon (containing sediment) in bowl. Boil soaking liquid until reduced to about 1/2 cup.
Preheat oven to 350°F.
Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse. Peel potatoes and slice 1/8 inch thick. In a large (4-quart) saucepan cook porcini and garlic in butter over moderate heat, stirring, 2 minutes. Add potatoes, reduced porcini liquid, milk, cream, 4 teaspoons chives, and salt and bring liquid to boil, stirring.
Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons chives.

Potato Gratin with Porcini and Soy image

Provided by Food Network

Categories side-dish

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 10

1/4 cup soy sauce
2 tablespoons porcini mushroom powder (see Cook's Note)
1 1/4 cups heavy cream
3 cloves garlic
3 sprigs fresh thyme
1/4 cup creme fraiche
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground black pepper
2 pounds Yukon gold potatoes, thinly sliced on a mandoline (or with a very sharp knife)
2 cups grated Gruyere cheese

Steps:

Preheat the oven to 375 degrees F. Stir together the soy sauce and mushroom powder in a small bowl and set aside.
Add the cream, garlic and thyme sprigs to a medium pot and set over medium-high heat. Bring to a simmer, cover and remove from the heat. Let stand 15 to 30 minutes.
Remove the garlic and thyme from the cream, then whisk in the creme fraiche, nutmeg and soy-mushroom mixture until well incorporated; season with salt and pepper.
Assemble the gratin by putting half of the potatoes in a single overlapping layer in the bottom of a 2-quart baking dish. Coat with half of the cream mixture and sprinkle on 1 cup of the Gruyere. Repeat with the remaining potato slices, cream mixture and 1 cup Gruyere. Cover with foil and transfer the dish to a baking sheet.
Bake until the potatoes are easily pierced with a knife, about 1 hour. Remove the foil and continue to bake until the top is golden brown and bubbling, 30 minutes. Let sit 30 minutes before serving.