1 ounce dried porcini mushrooms
1 cup hot water
2 pounds russet potatoes, peeled, thinly sliced, patted dry
2 tablespoons chopped fresh rosemary
4 tablespoons butter, melted
Place porcini in small bowl.
Add hot water. Let stand until
mushrooms soften, about 30 minutes.
Drain, reserving soaking
Coarsely chop porcini.
Preheat oven to 450F.
butter large ovenproof skillet.
Arrange 1/3 of potatoes in
overlapping concentric circles in skillet.
Season with salt and
Sprinkle with 1 tablespoon rosemary and half of
Drizzle with 2 tablespoons soaking liquid and 1
Repeat layering, using half of remaining
potatoes, all remaining rosemary and mushrooms, 2
tablespoons soaking liquid and 1 tablespoon butter.
remaining potatoes, placing in overlapping circles.
salt and pepper.
Drizzle with 2 tablespoons soaking liquid and 2
Place skillet over medium heat just until
liquid bubbles, about 2 minutes.
Cover skillet and transfer to oven.
Bake 30 minutes. Uncover;
bake until potatoes are tender, about 45 minutes.
rack; let stand 5 minutes.
Place platter upside down over
Turn platter and skillet over, inverting contents onto
Rearrange potatoes, if necessary.