Title: Potato and Porcini Torte
Categories: Vegetable Side Mushroom
Yield: 4 Servings

1	oz	Dried porcini mushrooms
1	c	Hot water
2	lb	Russet potatoes, peeled thinly sliced, patted dry
2	tb	Rosemary, chopped
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

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