Scalloped Potatoes With Porcini Mushrooms

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

1. In small saucepan bring stock to boil, add mushrooms. Remove from heat, let stand, covered 45 minutes.
2. Drain mushrooms, remove stock. Squeeze mushrooms dry then chop.
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. In very large skillet or shallow saucepan melt 1/3 cup butter over medium-low heat.
5. Add leeks & rosemary; cook stirring occasionally 20 minutes or until tender. DO NOT BROWN.
6. Add mushrooms, reserved stock, 3/4 cup of cream, milk, salt & pepper to skillet. Bring to simmer over medium-high heat.
7. Add potatoes, cook covered over medium-low heat 15 minutes or until they soften; gently stir often to keep potatoes from sticking.
8. Taste, adjust seasoning.
9. Spread potato mixture in prepared dish. Drizzle remaining cream over top.
10. If serving immediately cook, uncovered 45 minutes at 325u0b0F.
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 325u0b0F.

chicken stock, porcini mushrooms, butter, garlic, leeks, rosemary, whipping cream, milk, salt, pepper, potatoes

Taken from www.food.com/recipe/scalloped-potatoes-with-porcini-mushrooms-271538 (may not work)