Potato And Porcini Torte

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1 ounce dried porcini mushrooms
• 1 cup hot water
• 4 large russet potatoes, peeled, thinly sliced, patted dry
• 2 tablespoons fresh rosemary, chopped
• 4 tablespoons butter, melted

Recipe

• 1 place porcini in small bowl.
• 2 add hot water.
• 3 let stand until mushrooms soften, about 30 minutes.
• 4 drain, reserving soaking liquid.
• 5 coarsely chop porcini.
• 6 preheat oven to 450ºf.
• 7 generously butter large ovenproof skillet.
• 8 arrange 1/3 of potatoes in overlapping concentric circles in skillet.
• 9 season with salt and pepper.
• 10 sprinkle with 1 tablespoon rosemary and half of mushrooms.
• 11 drizzle with 2 tablespoons soaking liquid and 1 tablespoon butter.
• 12 repeat layering, using half of remaining potatoes, all remaining rosemary and mushrooms, 2 tablespoons soaking liquid and 1 tablespoon butter.
• 13 top with remaining potatoes, placing in overlapping circles.
• 14 season with salt and pepper.
• 15 drizzle with 2 tablespoons soaking liquid and 2 tablespoons butter.
• 16 place skillet over medium heat just until liquid bubbles, about 2 minutes.
• 17 cover skillet and transfer to oven.
• 18 bake 30 minutes.
• 19 uncover; bake until potatoes are tender, about 45 minutes.
• 20 transfer to rack; let stand 5 minutes.
• 21 place platter upside down over skillet. turn platter and skillet over, inverting potato torte onto platter.
• 22 remove skillet.
• 23 rearrange potatoes, if necessary.