Potato and Wild Mushroom Gratin (Shulman)
| Yield: | 6 Servings |
| Categories: | Appetizers, Mediterranean, Provence |
| 1 | c | Dried cepes; *see note |
| 1 | qt | Boiling water |
| 4 | lg | Minced garlic cloves; PLUS |
| 1 | Garlic clove; cut in half lengthwise | |
| 1 | lb | Fresh wild mushrooms; *see note |
| Salt; to taste | ||
| 5 | ts | Olive oil |
| 2 | ts | Fresh thyme leaves OR 1-teaspoon dried |
| 2 | tb | Red wine; such as Cotes du Rhone |
| Freshly ground pepper; to taste | ||
| 3 | lb | Waxy potatoes; scrubbed and sliced 1/2-inch thick |
| 1 | oz | Gruyere or Parmesan cheese; grated |
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