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3/4 ounce dried porcini soaked in 1/2 cup hot water

2 cups whipping cream, divided

1 tablespoon minced garlic

2 pounds baking potatoes, Yukon Gold preferred

1 teaspoon kosher salt

1 tablespoon unsalted butter




Soak the mushrooms in hot water until they soften, up to 30 minutes.  Strain off the water and mince the mushroom pieces.  Combine them in a saucepan with 1-3/4 cups cream and bring to a simmer.  Reduce to 1-1/2 cups.


Preheat the oven to 325 degrees.  Scatter the minced garlic on the bottom of a large shallow baking dish 8" by 12-14" and 2" deep.


Peel and thinly slice the potatoes.  Overlap the potatoes in 3 layers adding a sprinkling of salt over each layer and 1/3 of the mushroom infused cream.  Dot the surface with butter.  Bake for 30 minutes.


Remove the casserole from the oven, drizzle on the whipping cream and return to the oven to bake another 30 minutes, or until the top is golden.


Yield: 6 servings







Add between the layers: crisp julienned strips of bacon

coarsely grated cheese

pesto sauce

sauteed onions and tomatoes


Use a deeper pan if necessary to allow the filling to bubble up as it cooks.  You may need a bit more cream, or milk to cover the potatoes and added ingredients....and therefore cook it a few more minutes.