Best 3 Morel Gratin Recipes

Welcome to the world of morel gratin, a delectable dish that combines the exquisite flavor of morel mushrooms with a creamy, rich sauce and a crispy, golden crust. This culinary masterpiece is a true symphony of textures and flavors, sure to tantalize your taste buds and leave you craving for more. Whether you're a seasoned chef or a home cook looking to impress your guests, this article will guide you through the steps to create the perfect morel gratin.

Here are our top 3 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.

MOREL-LEEK POTATO GRATIN

MOREL-LEEK POTATO GRATIN image

Categories Potato

Yield 8

Number Of Ingredients 9

Ingredients

2 T butter, softened,
1 1/2 c heavy cream
1/2 c chicken broth
1 1/2 oz (1 c) fresh morel mushrooms, washed, patted dry, and halved or quartered if large
1 1/2 lbs 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
Shredded Parmesan to top

Steps:

Preheat oven to 375 degrees. Generously butter a 2 1/2-quart baking dish. Bring cream, broth and morels 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. Top the entirety with parmesan. 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:

Choose the right morels. Fresh morels are best, but dried morels can also be used. If using dried morels, be sure to rehydrate them properly before cooking.
Clean the morels thoroughly. Morels can be quite dirty, so it's important to clean them thoroughly before cooking. Use a soft brush to remove any dirt or debris, and then rinse them well under cold water.
Cook the morels properly. Morels should be cooked until they are tender but still have a bit of a bite to them. Overcooking will make them tough and rubbery.
Use a variety of ingredients. Morel gratin can be made with a variety of ingredients, such as cheese, cream, and bread crumbs. Experiment with different combinations to find your favorite recipe.
Serve the gratin hot. Morel gratin is best served hot, straight out of the oven. It can be served as a main course or a side dish.

Conclusion:

Morel gratin is a delicious and versatile dish that can be enjoyed by people of all ages. With its rich, creamy flavor and tender morels, it's sure to be a hit at your next gathering. So next time you're looking for a new and exciting way to cook morels, give morel gratin a try. You won't be disappointed!