Recipe: Potato and Morel Gratin

Name: Gratin de pommes de terre aux morilles
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 10 portions
Ingredients: 1.5 Kg de pommes de terre80 g de morilles séchées250 g de morilles fraîche25 cl de crème liquide10 cl de lait1 échalote hachée2 gousses d'ail pelées30 g de beurre3 c. à s. d'huile d'oliveNoix de muscadeSelPoivre du moulin

By AFTouch-Cuisine ★ ★ ★ ★ ★ 3.8/5 (12 reviews) Other dishes

Prep 25 min

Cook 40 min

Total 1h05

Servings 10 serv.

Potatoes and morels are two ingredients that pair wonderfully together. The potato, with its soft and creamy texture, provides a pleasant contrast with the morel, which is firmer and more flavorful. This combination is often used in cooking for dishes such as sautéed potatoes with morels, potato and morel gratins or potato and morel soufflés. Morels are also often used to accomp

Ingredients for 10 servings

1.5 kg of potatoes
80 g of dried morels
250 g of fresh morels
25 cl of liquid cream
10 cl of milk
1 chopped shallot
2 peeled garlic cloves
30 g of butter
3 tbsp of olive oil
Nutmeg
Salt
Ground pepper

Step-by-step directions

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.
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.

Chef Patrick's Comment

I leave everyone free to prepare this expensive recipe, personally I find it lacks pep's because the 2 flavors are too mild when soaking the morels in water we in cooking soak them in whole milk.

Morilles Gratin de pommes de terre Champignons Pomme de terre