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Pancetta and Porcini Potato Gratin
- 1 ounce dried porcini mushrooms
- 1/2 cup boiling water
- 1 tablespoon oil
- 6 ounces pancetta, diced
- 1 onion, sliced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- salt and pepper to taste
- 1 cup cream
- 1/2 cup milk
- 1 pinch nutmeg
- 2 pounds potatoes, sliced 1/8 inch thin (on a mandolin)
- 2 cups gruyere, grated
Directions:View on Closet Cooking
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