How to make it

  • Place porcini and 1 cup boiling water in medium bowl.
  • Place small bowl atop mushrooms to keep submerged. Let soak 20 minutes.
  • Drain and coarsely chop mushrooms.
  • Melt butter with oil in medium skillet over medium heat.
  • Add mushrooms and sauté until beginning to brown, about 3 minutes.
  • Sprinkle with salt and pepper.
  • Remove from heat. Whisk 1/4 cup Parmesan and next 4 ingredients in small bowl; season with salt and pepper.
  • DO AHEAD: Mushrooms and cheese mixture can be prepared 1 day ahead. Cover separately and chill.
  • Preheat oven to 325°F. Butter wide shallow 2-quart baking dish. Arrange 1/4 of potato slices in bottom of dish.
  • Sprinkle lightly with salt and pepper. Scatter 1/4 of mushrooms over.
  • Repeat. Spread half of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons Parmesan over.
  • Place gratin dish on rimmed baking sheet.
  • Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour 15 minutes.
  • Let gratin rest 15 minutes before serving.
  • DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent loosely with foil and rewarm in 300°F oven 20 minutes.
  • *Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.
  • **Italian cream cheese; sold at many supermarkets and at Italian markets

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty dish high5 thanks
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