| 1 | Soak porcini in hot water 1-?hours. |
| 2 | Strain through paper towels; reserve liquid. |
| 3 | Rinse porcini; squeeze dry. |
| 4 | Discard any hard stems. |
| 5 | Cut into strips. |
| 6 | Preheat oven to 325°F. |
| 7 | Generously butter 2-quart gratin dish. |
| 8 | Mince shallots. |
| 9 | Slice potatoes thinly. |
| 10 | Heat oil in heavy large saucepan over medium heat. |
| 11 | Add shallots and saute until tender, about 2 minutes. |
| 12 | Add porcini and saute 1 minute. |
| 13 | Add reserved porcini liquid, 2/3 cup cream, milk, salt and pepper and bring to simmer. |
| 14 | Add potatoes, stirring gently to separate slices. |
| 15 | Cook until potatoes begin to soften, stirring occasionally, about 15 minutes. |
| 16 | Taste and adjust seasoning. |
| 17 | Transfer to prepared dish. |
| 18 | Spoon remaining 3 tablespoons cream over top of potatoes. |
| 19 | (can be prepared 1 day ahead. |
| 20 | Refrigerate). |
| 21 | Bake until potatoes are tender, about 1 hour. |
| 22 | Preheat broiler. |
| 23 | Broil until top is browned, about 3 minutes. |
| 24 | * |
