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:

1. Preheat oven to 400 degrees.
2. Place the mushrooms in a bowl with 2 cups boiling water.
3. Let sit for at least 15 minutes until softened.
4. Drain off the liquid and squeeze out excess liquid.
5. Cook garlic in 2 Tbs butter about 1 minute.
6. Add porcinis and cook about 5 to 10 minutes.
7. Butter two 8-9 inch ovenproof pan. (cake pan works, or spring free pan)
8. Peel potatoes and cut in 1/8 inch slices – do not rinse.
9. Layer half the potatoes in the pans, overlapping slightly.
10. Top with the porcine.
11. Dot with 4 Tbs butter.
12. Top with the remaining potatoes and butter.
13. Cover with foil and bake 45 minutes, until potatoes are soft.
14. You can uncover the last 10 minutes to make them crispier.
15. Remove from the oven and run a knife around the edge to loosen.
16. Let sit at least 5 minutes.
17. Invert onto a baking pan.
18. Reheat 10-15 mins in 350° oven.
19. Cut each cake into 6 wedges to serve.

Serves: 10 – 12

Source:  bbcgoodfood.com