Potato Gratin with Porcini Mushrooms and Mascarpone Cheese

Name: Potato Gratin with Porcini Mushrooms and Mascarpone Cheese
Yield: 8 to 10 Servings
Ingredients: 4 ounces dried porcini mushrooms*; 1 cup boiling water; 2 tablespoons (1/4 stick) butter; 2 tablespoons extra-virgin olive oil; 1/4 cup plus 2 tablespoons grated Parmesan cheese; 1 1/2 cups mascarpone cheese (from about 1 1/2 seven-ounce containers); 1 cup whipping cream; 3 garlic cloves, chopped; Pinch of freshly grated nutmeg; 2 1/2 pounds russet potatoes (about 5 large), peeled, cut crosswise into 1/8-inch-thick slices

By Michael LomonacoPhotography by Con Poulos

October 31, 2007

Recipe notes