Scalloped Potatoes With Porcini Mushrooms

• chicken stock↗1 cup
• dried porcini mushrooms, rinsed↗1 ounce
• approx. butter↗1⁄3 cup
• garlic clove, peeled, cut in half↗1
• leeks, white & pale green parts, sliced↗3
• dried rosemary↗1 teaspoon
• whipping cream, divided↗1 cup
• milk↗3⁄4 cup
• salt↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• potatoes, peeled, sliced thin↗4 lb

Step-by-step instructions

1. 1

   In small saucepan bring stock to boil, add mushrooms. Remove from heat, let stand, covered 45 minutes.

2. 2

   Drain mushrooms, remove stock. Squeeze mushrooms dry then chop.

3. 3

   Meanwhile, generously grease 12 cup (3L) casserole or other shallow dish. Rub dish with cut sides of garlic. Mince garlic then scatter over base of dish.

4. 4

   In very large skillet or shallow saucepan melt 1/3 cup butter over medium-low heat.

5. 5

   Add leeks & rosemary; cook stirring occasionally 20 minutes or until tender. DO NOT BROWN.

6. 6

   Add mushrooms, reserved stock, 3/4 cup of cream, milk, salt & pepper to skillet. Bring to simmer over medium-high heat.

7. 7

   Add potatoes, cook covered over medium-low heat 15 minutes or until they soften; gently stir often to keep potatoes from sticking.

8. 8

   Taste, adjust seasoning.

9. 9

   Spread potato mixture in prepared dish. Drizzle remaining cream over top.

10. 10

    If serving immediately cook, uncovered 45 minutes at 325°F.

11. 11

    Do Ahead Tip: Let cool completely, refrigerate, covered up to 24 hours. Let stand 30 minutes before reheating. When ready to serve cook uncovered 45 minutes at 325°F.