Potato Gratin With Porcini Mushrooms And Mascarpone Cheese

• 4 ounces dried porcini mushrooms*
• 1 cup boiling water
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons extra-virgin olive oil
• 1/4 cup plus 2 tablespoons grated Parmesan cheese
• 1 1/2 cups mascarpone cheese** (from about 1 1/2 seven-ounce containers)
• 1 cup whipping cream
• 3 garlic cloves, chopped
• Pinch of freshly grated nutmeg
• 2 1/2 pounds russet potatoes (about 5 large), peeled, cut crosswise into 1/8-inch-thick slices

1. Place porcini and 1 cup boiling water in medium bowl. Place small bowl atop mushrooms to keep submerged. Let soak 20 minutes. Drain and coarsely chop mushrooms.
2. Melt butter with oil in medium skillet over medium heat. Add mushrooms and saute until beginning to brown, about 3 minutes. Sprinkle with salt and pepper. Remove from heat. Whisk 1/4 cup Parmesan and next 4 ingredients in small bowl; season with salt and pepper. DO AHEAD:
3. Preheat oven to 325u0b0F. Butter wide shallow 2-quart baking dish. Arrange 1/4 of potato slices in bottom of dish. Sprinkle lightly with salt and pepper. Scatter 1/4 of mushrooms over. Repeat. Spread half of cheese mixture over, shaking dish to settle. Repeat with remaining potatoes and mushrooms in 2 layers each; spread remaining cheese mixture over. Sprinkle 2 tablespoons Parmesan over. Place gratin dish on rimmed baking sheet.
4. Bake gratin until top is brown and sauce is bubbling at edges, about 1 hour 15 minutes. Let gratin rest 15 minutes before serving. DO AHEAD:
5. **Italian cream cheese; sold at many supermarkets and at Italian markets.

porcini mushrooms, boiling water, butter, extravirgin olive oil, parmesan cheese, mascarpone cheese, whipping cream, garlic, nutmeg, russet potatoes

Taken from www.epicurious.com/recipes/food/views/potato-gratin-with-porcini-mushrooms-and-mascarpone-cheese-240408 (may not work)