Angela's Italian Recipe for Potato Gratin with Mascarpone and Porcini Mushrooms

Potato Gratin with Mascarpone and Porcini Mushrooms
(Gratin di Patate con Mascarpone e Funghi Porcini)


Ingredients:

2 and 1/2 lbs russet potatoes (about 5 large), 4 ounces dried Porcini mushrooms 1 and 1/2 cups mascarpone cheese (from about 1 and 1/2 seven-ounce containers) 3 garlic cloves, chopped 1 cup boiling water 2 tablespoons (1/4 stick) butter 2 tablespoons extra-virgin olive oil 1/4 cup plus 2 tablespoons grated Parmigiano cheese 1 cup whipping cream Pinch of freshly grated nutmeg

Directions:

Peel and cut the potatoes crosswise into 1/8-inch thick slices. Place Porcini mushrooms and 1 cup boiling water in a medium bowl. Place small bowl atop mushrooms to keep submerged. Let soak 20 minutes. Drain and coarsely chop mushrooms. Melt butter with olive oil in medium skillet over medium heat. Add mushrooms and saute until beginning to brown, about 3-5 minutes. Sprinkle with salt and pepper. Remove from heat. Whisk 1/4 cup Parmigiano cheese, mascarpone cheese, whipping cream, garlic cloves and nutmeg. Season with salt and pepper. 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 Parmigiano cheese 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. Makes 8 to 10 servings.

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