Potato and Wild Mushroom Gratin
| Yield: | 6 Servings |
| Categories: |
| 1 | c | Dried cepes; (porcini mushrooms) |
| 1 | qt | Boiling water |
| 4 | lg | Garlic cloves; minced or put through a press, plus 1 garlic clove cut in half lengthwise |
| 1 | lb | Fresh wild mushrooms; if available, cleaned of grit and sliced about -inch thick if large |
| Salt to taste | ||
| 5 | ts | Olive oil |
| 2 | ts | Fresh thyme leaves or 1 teaspoon dried |
| 2 | tb | Red wine; such as a Cotes du Rhone |
| Freshly ground pepper; to taste | ||
| 3 | lb | Waxy potatoes; scrubbed and sliced -inch thick |
| 1 | oz | Gruyere or Parmesan cheese; grated, ( cup) |
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