This cakes can be done 6 hours ahead and then reheated before cutting.
Ingredients:
- 3.5 oz dried porcine mushrooms
- 10 Tbs butter (divided)
- 2 cloves garlic minced
- 2.2 lbs russet potatoes
Directions:
- Preheat oven to 400 degrees.
- Place the mushrooms in a bowl with 2 cups boiling water.
- Let sit for at least 15 minutes until softened.
- Drain off the liquid and squeeze out excess liquid.
- Cook garlic in 2 Tbs butter about 1 minute.
- Add porcinis and cook about 5 to 10 minutes.
- Butter two 8-9 inch ovenproof pan. (cake pan works, or spring free pan)
- Peel potatoes and cut in 1/8 inch slices – do not rinse.
- Layer half the potatoes in the pans, overlapping slightly.
- Top with the porcine.
- Dot with 4 Tbs butter.
- Top with the remaining potatoes and butter.
- Cover with foil and bake 45 minutes, until potatoes are soft.
- You can uncover the last 10 minutes to make them crispier.
- Remove from the oven and run a knife around the edge to loosen.
- Let sit at least 5 minutes.
- Invert onto a baking pan.
- Reheat 10-15 mins in 350° oven.
- Cut each cake into 6 wedges to serve.
Serves: 10 – 12
Source: bbcgoodfood.com