Recipe information
Yield
serves 8 to 10
Ingredients
Preparation
Step 1
Place the dried mushrooms in a small bowl; cover with boiling water. Let soak, stirring occasionally, until soft, about 30 minutes. Remove the mushrooms; reserve 1/3 cup soaking liquid. Using paper towels, squeeze out excess water from the mushrooms; roughly chop, and set aside.
Step 2
Preheat the oven to 400°F, with the rack in the center. In a small bowl, whisk the brandy, 5 tablespoons butter, and reserved mushroom liquid. Rub a 9-inch seasoned cast-iron skillet with oil. Arrange one-quarter of the potatoes in a single layer on the bottom, overlapping slightly. Scatter one-third of the mushrooms over the potatoes, then drizzle with one-quarter of the brandy mixture. Season with salt and pepper. Repeat the layering two more times; top with the remaining potatoes and liquid; season with salt.
Step 3
Cover the skillet tightly with foil. Bake until the potatoes are just fork-tender, about 35 minutes. Remove the foil, and brush the top with the remaining tablespoon butter. Continue baking until the potatoes are golden brown and tender, 25 to 30 minutes more. Let stand 10 minutes before serving.
