1 1/4 cups chicken broth, heated to boiling
2/3 cup boiling water
2 oz dried shiitake mushrooms
2 tbs olive oil
2 tbs butter
1 lg shallot, minced
3 leeks, white part only, chopped
1 cup dry white wine
2 tbs chopped rosemary
1 cup light cream
salt and pepper to taste
3 lbs potatoes, peeled and thinly sliced
1 tsp dried marjoram

pour the broth and water over the mushrooms in a bowl and steep for 30 minutes. strain, reserving the liquid. discard the mushroom stems and chop the caps. meanwhile, preheat the oen to 375 degrees. in a skillet over medium-high heat, heat the olive oil and butter. add the shallot, leeks, and mushrooms, and cook, about 10 minutes. add the mushroom liquid, wine, and rosemary, and bring to a simmer. stir in the cream and salt and pepper, then set aside. in a 9″x13″ pan, arrange half the potatoes evenly and top with the marjoram, leek mixture, and half the sauce. top with the remaining potatoes and sauce. bake for 1 hour.

serves 4-6