Potato And Porcini Torte
Serves: 5
Santiago Howell
1 January 1970
Based on User reviews:
49
Spice
59
Sweetness
52
Sourness
34
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Place porcini in small bowl
2
Add hot water
3
Let stand until mushrooms soften, about 30 minutes
4
Drain, reserving soaking liquid
5
Coarsely chop porcini
6
Preheat oven to 450°F
7
Generously butter large ovenproof skillet
8
Arrange 1/3 of potatoes in overlapping concentric circles in skillet
9
Season with salt and pepper
10
Sprinkle with 1 tablespoon rosemary and half of mushrooms
11
Drizzle with 2 tablespoons soaking liquid and 1 tablespoon butter
12
Repeat layering, using half of remaining potatoes, all remaining rosemary and mushrooms, 2 tablespoons soaking liquid and 1 tablespoon butter
13
Top with remaining potatoes, placing in overlapping circles
14
Season with salt and pepper
15
Drizzle with 2 tablespoons soaking liquid and 2 tablespoons butter
16
Place skillet over medium heat just until liquid bubbles, about 2 minutes
17
Cover skillet and transfer to oven
18
Bake 30 minutes
19
Uncover; bake until potatoes are tender, about 45 minutes
20
Transfer to rack; let stand 5 minutes
21
Place platter upside down over skillet
22
Turn platter and skillet over, inverting potato torte onto platter
23
Remove skillet
24
Rearrange potatoes, if necessary
25
Place porcini in small bowl
26
Add hot water
27
Let stand until mushrooms soften, about 30 minutes
28
Drain, reserving soaking liquid
29
Coarsely chop porcini
30
Preheat oven to 450°F
31
Generously butter large ovenproof skillet
32
Arrange 1/3 of potatoes in overlapping concentric circles in skillet
33
Season with salt and pepper
34
Sprinkle with 1 tablespoon rosemary and half of mushrooms
35
Drizzle with 2 tablespoons soaking liquid and 1 tablespoon butter
36
Repeat layering, using half of remaining potatoes, all remaining rosemary and mushrooms, 2 tablespoons soaking liquid and 1 tablespoon butter
37
Top with remaining potatoes, placing in overlapping circles
38
Season with salt and pepper
39
Drizzle with 2 tablespoons soaking liquid and 2 tablespoons butter
40
Place skillet over medium heat just until liquid bubbles, about 2 minutes
41
Cover skillet and transfer to oven
42
Bake 30 minutes
43
Uncover; bake until potatoes are tender, about 45 minutes
44
Transfer to rack; let stand 5 minutes
45
Place platter upside down over skillet
46
Turn platter and skillet over, inverting potato torte onto platter
47
Remove skillet
48
Rearrange potatoes, if necessary