1 oz Dried porcini mushrooms -thinly sliced, patted dry
1 c Hot water 2 tb Rosemary, chopped
2 lb Russet potatoes, peeled 4 tb Butter, melted
Place porcini in small bowl. Add hot water. Let stand until mushrooms
soften, about 30 minutes. Drain, reserving soaking liquid; coarsely
chop.
Preheat oven to 450F. Generously butter large ovenproof skillet.
Arrange 1/3 of potatoes in overlapping concentric circles in skillet.
Season with salt and pepper. Sprinkle with 1 tbs rosemary and half of
mushrooms. Drizzle with 2 tbs soaking liquid and 1 tbs butter. Repeat
layering, using half of remaining potatoes, all remaining rosemary
and mushrooms, 2 tbs soaking liquid and 1 tbs butter. Top with
remaining potatoes, placing in overlapping circles. Season with salt
and pepper. Drizzle with 2 tbs soaking liquid and 2 tbs butter. Place
skillet over medium heat just until liquid bubbles, about 2 minutes.
Cover skillet and transfer to oven. Bake 30 minutes. Uncover and bake
until potatoes are tender, about 45 minutes. Transfer to rack; let
stand 5 minutes.
Place platter upside down over skillet. Turn platter and skillet over,
inverting potato torte onto platter. Remove skillet. Rearrange
potatoes, if necessary.
Bon Apptit September 1995
Yields
4 servings