Pancetta And Porcini Potato Gratin Recipes

POTATO AND PORCINI GRATIN

Steps:

• In a bowl soak porcini in warm water 30 minutes, or until softened. Slowly strain soaking liquid through a fine sieve lined with a coffee filter or a double thickness of rinsed and squeezed cheesecloth into a small saucepan, being careful to leave last tablespoon (containing sediment) in bowl. Boil soaking liquid until reduced to about 1/2 cup.
• Preheat oven to 350°F.
• Wash porcini under cold water to remove any grit and pat dry. Chop porcini coarse. Peel potatoes and slice 1/8 inch thick. In a large (4-quart) saucepan cook porcini and garlic in butter over moderate heat, stirring, 2 minutes. Add potatoes, reduced porcini liquid, milk, cream, 4 teaspoons chives, and salt and bring liquid to boil, stirring.
• Transfer mixture to a buttered 2-quart gratin dish and bake 1 hour, or until potatoes are tender. Sprinkle gratin with remaining 2 teaspoons chives.

PANCETTA AND PORCINI POTATO GRATIN

Steps:

• Soak the dried porcini mushrooms in the water for 20 minutes.
• Remove the mushrooms from the water, reserving the water, squeeze the excess water from them and coarsely chop them.
• Heat the oil in a pan over medium heat.
• Add the pancetta and saute until it starts to turn golden brown, about 4-6 minutes.
• Add the onion and saute until tender, about 5-7 minutes.
• Add the mushrooms, garlic, thyme, salt and pepper and saute for a minute and remove from heat.
• Bring the cream, milk, reserved mushroom water and nutmeg to a simmer and remove from heat.
• Pour a bit of the cream over the bottom of an 8x8x2 inch baking pan and layer 1/2 of the sliced potatoes on top followed by half of the pancetta and mushroom mixture and cheese, followed by the remaining potatoes, the cream and the remaining pancetta and mushroom mixture and cheese and cover in foil.
• Bake in a preheated 350F/180C oven until fork tender, about 45-60 minutes. Note: At the end of this step you can let the gratin sit at room temperature for up two 2 hours before continuing.
• Remove the foil and continue to cook until golden brown on top, about 15 minutes.

WILD MUSHROOM AND POTATO GRATIN

Steps:

• Place the dried porcinis in a bowl or a pyrex measuring cup and pour on 1 1/2 cups boiling water. Soak for 30 minutes. Line a strainer with cheesecloth and place over a bowl. Drain mushrooms, then squeeze in cheesecloth to extract juices. Rinse several times and chop medium-fine. Measure out 1 cup of broth.
• Meanwhile heat oven to 375 degrees. Rub inside of a 3-quart gratin dish or baking dish all over with the cut half garlic clove and lightly oil with olive oil. Heat oil in a wide, heavy nonstick skillet over medium heat. Add onion or shallots and cook gently until just tender, 3 to 5 minutes. Turn up heat to high and add mushrooms. Cook, stirring, until they begin to sweat, 2-3 minutes, reduce heat to medium, and add minced garlic, thyme, rosemary or sage and dried porcinis. Cook, stirring, until fragrant, about 30 seconds. Season mushrooms with salt and pepper and continue to cook over medium heat until soft, about 5 more minutes. Add wine and cook, stirring, until it is no longer visible in the pan. Taste and adjust seasoning.
• In a large bowl combine potatoes, mushrooms, half the cheese, and salt and pepper. Arrange in an even layer in gratin dish.
• Combine milk and mushroom broth. Season generously with salt and pour over the potatoes and mushrooms. Press the vegetables down into the liquid. Bake 1 hour. Every 20 minutes remove gratin dish and press potatoes and mushrooms down into the liquid with the back of a large spoon. After 1 hour, sprinkle on remaining cheese and bake for another 30 minutes, until top is golden and the sides crusty. Remove from the oven and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.