Golden Potato and Porcini Gratin
This indulgent gratin is the result of a trip Richard Betts took in 2006 to the Rhône Valley's renowned winery Domaine Jean-Louis Chave, where his daughter Isabella found a giant porcini under an oak tree. "We took it to the winery and everyone got so excited because it was the first one of the season," says Betts. "That afternoon, all the workers split; Jean-Louis Lombard, the vineyard manager, said they were mushroom hunting. The next day there were flats of porcini." Lombard told Betts that most of the mushrooms would get sliced and dried and used in gratins throughout the winter. "I took that idea and ran with it," says Betts.