Potato and Portobello Mushroom Gratin
Ingredients
- 1 1/2 cups hot water
- 1 1/2-ounce package dried porcini mushrooms*
- 1 1/2 pounds portobello mushrooms
- 12 tablespoons olive oil
- 4 garlic cloves, minced
- 4 pounds Yukon Gold potatoes or white-skinned potatoes, peeled, cut into 1/8-inch-thick slices
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons salt
- 1 teaspoon ground black pepper
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