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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

Serious Eats