Scalloped Potatoes with Porcini and Bacon

For all you healthy eaters out there, go to the salad recipe...:) this is definitely an indulgence.  Mushrooms, bacon, cheese and potatoes!  Yum!  This would be a great side dish for Thanksgiving if you are so inclined.  I did substitute the whipping cream for half and half....my system just can't handle that much cream anymore.  I also couldn't find the dried Porcini Mushrooms - I am not saying they weren't at Foodland, I just couldn't find them with a screaming 3 year old in the cart (the HUGE car cart that won't turn corners very well) so I substituted brown mushrooms and put them in with the onions.  I used some beef broth to substitute the liquid reserved from the mushrooms.  All in all it turned out beautifully!

1 pkg (14g) dried porcini mushrooms
6 strips bacon, thinly sliced
1 small onion, diced
2 garlic cloves, minced
2 lbs (1 kg) potatoes, preferably Yukon Gold
2 cups milk
1 cup whipping cream
Pinch of nutmeg
Salt and pepper
1 cup coarsely grated Gruyere cheese

1. Preheat oven to 350 F.
2. Butter a casserole that measures about 9 inches square.  Place mushrooms in a small bowl.  Cover mushrooms with about 1/2 cup boiling water.  Let stand while preparing ingredients.
3. In a large frying pan, cook bacon over medium heat until it starts to crisp, about 5 minutes.  Add onion and continue to cook until bacon is crisp and onion is tender, about 5 more minutes.  Add garlic and cook about 30 seconds, just until fragrant.  Strain mushrooms over a bowl but don't discard liquid.  Squeeze out any liquid from mushrooms into bowl.  Chop mushrooms and stir into bacon mixture.
4. Peel potatoes and slice as thinly as possible, no thicker 1/4 inch.  Place milk, cream and nutmeg in a large wide pan.  Gradually add mushroom liquid, so that any grit at bottom of bowl doesn't get added.  Over medium heat, bring to a simmer.  Add potatoes to simmering milk mixture.  Stir.  Cook just until almost fork tender, about 10 minutes.
5. Using a slotted spoon, remove and spread about half the potatoes into prepared casserole.  Top with half the bacon mixture.  Lightly season with salt and pepper.  Spoon remaining potatoes over top.  Repeat with bacon mixture and seasonings.  Carefully pour milk mixture over top, to evenly distribute.  Bake covered, 30 minutes.  Uncover, sprinkle with cheese and continue to bake until golden and bubbling, about 20 to 30 minutes.  Let stand 15 minutes before serving.