Best 2 Leek Potato And Morel Gratin Recipes

Leek potato and morel gratin is a delicious and comforting dish that is perfect for a special occasion or a weeknight meal. The combination of leeks, potatoes, and morels creates a rich and flavorful gratin that is sure to please everyone at the table. This dish is also relatively easy to make, making it a great option for home cooks of all skill levels.

Here are our top 2 tried and tested recipes!

LEEK, POTATO, AND MOREL GRATIN

Leek, Potato, and Morel Gratin image

This is a rich, magnificent potato gratin, so enjoy it and don't even think about replacing the heavy cream with anything else or skimping on the amount. A sprinkle of lemon zest at the end gives it a bright pop against the earthy morels.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h45m

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, softened, plus more for dish
1 cup heavy cream
1/2 cup low-sodium chicken broth
1 1/2 ounces (1 cup) fresh morel mushrooms, washed, patted dry, and halved or quartered if large
1 stem green garlic, trimmed and cut into 1/4-inch slices (or 2 small cloves fresh garlic, sliced)
1 1/2 pounds white all-purpose or Yukon Gold potatoes (3 medium)
2 medium leeks (white and pale-green parts only), cut on the diagonal into 1/2-inch slices and rinsed well
Coarse salt
Zest of half a lemon

Steps:

Preheat oven to 375 degrees. Generously butter a 2 1/2-quart baking dish. Bring cream, broth, morels, and green garlic to a simmer.
Assemble the gratin: Peel potatoes, and cut crosswise into slices slightly thicker than 1/8 inch. Layer potatoes in dish, overlapping slightly. Spread half the leeks over top, and season with salt. Pour half the cream mixture over top. Repeat.
Cover gratin with foil, and bake 40 minutes. Uncover, and bake until potatoes are tender and golden and most of the liquid is absorbed, 20 to 25 minutes more. Let cool 15 minutes. Before serving, sprinkle with lemon zest.

LEEK, POTATO, AND MOREL GRATIN

LEEK, POTATO, AND MOREL GRATIN image

Categories Potato Bake Wheat/Gluten-Free

Yield 8 people

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter, softened, plus more for dish
1 cup heavy cream
1/2 cup low-sodium chicken broth
1 1/2 ounces (1 cup)fresh morel mushrooms, washed, patted dry, and halved or quartered if large
1 stem green garlic, trimmed and cut into 1/4-inch
slices (or 2 small cloves fresh garlic, sliced)
1 1/2 pounds white all-purpose or Yukon Gold potatoes (3 medium)
2 medium leeks (white and pale-green parts only), cut on the diagonal into 1/2-inch slices and rinsed well
Coarse salt
Zest of half a lemon

Steps:

1. Preheat oven to 375°. Generously butter a 2 l/2-quart baking dish. Bring cream, broth, morels, and green garlic to a simmer. 2. AssemDie gratin: Peel, potatoes, and cut crosswise into slices slightly thicker than 1/8 inch. Layer potatoes in dish, overlapping slightly. Spread half the leeks over top, and season with salt. Pour half the cream mixture over top. Repeat laters. 3. Cover gratin with foil, and bake 40 minutes. Uncover, and bake until potatoes are tender and golden and most of the liquid is absorbed, 20 to 25 minutes more. Let cool 15 minutes. Before serving, sprinkle with lemon zest.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Choose leeks that are firm and green, potatoes that are waxy and not too starchy, and morels that are plump and meaty.
Clean the morels thoroughly: Morels can be sandy or gritty, so it's important to clean them thoroughly before using them. Soak them in a bowl of cold water for 10 minutes, then rinse them under running water. You can also use a soft brush to remove any dirt or debris.
Use a combination of cheeses: A combination of cheeses will give the gratin a rich, complex flavor. Use a hard cheese like Parmesan or Gruyère for a nutty flavor, and a soft cheese like Brie or Camembert for a creamy texture.
Don't overcook the potatoes: The potatoes should be cooked through but still have a slight bite to them. Overcooked potatoes will become mushy and fall apart.
Serve the gratin hot: The gratin is best served hot out of the oven. It can be made ahead of time and reheated, but it's best to serve it fresh.

Conclusion:

This leek, potato, and morel gratin is a delicious and satisfying dish that is perfect for a special occasion. The combination of leeks, potatoes, morels, and cheese is a classic combination that is sure to please everyone at the table. The gratin can be made ahead of time and reheated, making it a great option for busy weeknights. With its creamy texture, rich flavor, and beautiful presentation, this gratin is sure to be a hit.