Potato and Porcini Torte

• 1 ounce dried porcini mushrooms
• 1 cup hot water
• 2 pounds russet potatoes, peeled, thinly sliced, patted dry
• 2 tablespoons chopped fresh rosemary
• 4 tablespoons butter, melted

1. Place porcini in small bowl.
2. Add hot water.
3. Let stand until mushrooms soften, about 30 minutes.
4. Drain, reserving soaking liquid.
5. Coarsely chop porcini.
6. Preheat oven to 450F.
7. Generously butter large ovenproof skillet.
8. Arrange 1/3 of potatoes in overlapping concentric circles in skillet.
9. Season with salt and pepper.
10. Sprinkle with 1 tablespoon rosemary and half of mushrooms.
11. Drizzle with 2 tablespoons soaking liquid and 1 tablespoon butter.
12. Repeat layering, using half of remaining potatoes, all remaining rosemary and mushrooms, 2 tablespoons soaking liquid and 1 tablespoon butter.
13. Top with remaining potatoes, placing in overlapping circles.
14. Season with salt and pepper.
15. Drizzle with 2 tablespoons soaking liquid and 2 tablespoons butter.
16. Place skillet over medium heat just until liquid bubbles, about 2 minutes.
17. Cover skillet and transfer to oven.
18. Bake 30 minutes.
19. Uncover; bake until potatoes are tender, about 45 minutes.
20. Transfer to rack; let stand 5 minutes.
21. Place platter upside down over skillet.
22. Turn platter and skillet over, inverting potato torte onto platter.
23. Remove skillet.
24. Rearrange potatoes, if necessary.

porcini mushrooms, water, russet potatoes, fresh rosemary, butter

Taken from www.epicurious.com/recipes/food/views/potato-and-porcini-torte-749 (may not work)