Ingredients

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

Description

Over-the-top Delicious.

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