Recipe: Potato and Morel Gratin

The day before:
Soak the dried morels in three times their volume of lukewarm water. Cover with plastic wrap and set aside.
The same day:
Remove the morels from their water using a skimmer. Pour the water into a saucepan (being careful to discard the bottom which sometimes contains a slight sediment). Reduce three-quarters over high heat. Add the milk, cream and crushed garlic clove. Salt and pepper then add two or three pinches of nutmeg. Reduce. Remove from heat and let infuse. Roughly chop the soaked morels. Wash, peel and cut the potatoes into slices. Preheat your oven to 170°C (340°F).
In a non-stick skillet, melt a knob of butter, add the chopped shallot and let it brown then add the morels.
Sauté them for about 1 minute and set aside.
Clean the fresh morels, cut them into slices and lightly color them in a skillet over high heat with olive oil.
Rub a gratin dish with the second garlic clove then butter it.
Arrange half of the potatoes in the bottom of the dish, arranging them vertically.
Salt and cover with the sautéed morels.
Add the remaining potatoes and fresh morels in a staggered pattern flat. Moisten with the reduced and infused mixture of morel water, milk and cream.
Bake and let cook for about 40 minutes.
Serve immediately.