Ingredients

Serves 8

　　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

　　

Step 1

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.

　　

Step 2

Preheat oven to 350°F.

　　

Step 3

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.

　　

Step 4

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.