Name: Mushroom and Potato Gratin
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 4 h 10 min
Ingredients: 1 package dried porcini mushrooms (soaked in boiling water); 1 onion (chopped and fried); 1¼ cups pareve whipping cream (non-dairy); 1 sprig rosemary (leaves finely chopped); salt and pepper; 5 potatoes (thinly sliced); 1 package portobello mushrooms (thinly sliced); 6 cloves garlic (thinly sliced); 3 tbsp thyme leaves; olive oil; salt and pepper

How I make it

In a food processor, blend the porcini with 1 cup of their soaking liquid, the cream, fried onion, rosemary, salt and pepper.
Line a deep baking dish with parchment paper and arrange a layer of potato slices. Season with salt, pepper, garlic, olive oil and thyme.
Cover with mushroom slices and season the same way. Repeat the layers with the rest of the ingredients.
Pour the porcini cream over the top, cover with parchment paper and then with foil.
Bake in an oven preheated to 340°F (170°C) for 1½ hours.
Take out and let cool at room temperature.
Set a weight on top to press it down and refrigerate for about 2 hours.
Remove the weight and cut into portions.
Reheat in the oven, uncovered, and serve.

Mushroom and Potato Gratin Draft

What you need

Porcini cream

Layers

How I make it