Best 3 Morel Leek Potato Gratin Recipes

In the realm of culinary delights, few dishes can surpass the allure of morel leek potato gratin, a classic French dish that combines the earthy flavors of morels, the subtle sweetness of leeks, and the creamy richness of potatoes, all harmoniously bound together by a decadent cheese sauce. Whether you're a seasoned home cook or just starting your culinary adventures, this article will guide you on a flavor-filled journey, providing you with the knowledge and inspiration to create a morel leek potato gratin that will tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your gratin.
Don't overcook the potatoes. They should be tender but still slightly firm.
Use a good quality cheese. A sharp cheddar or Gruyère will give you the best flavor.
Don't be afraid to experiment with different ingredients. You could add diced ham, bacon, or even asparagus to your gratin.
Serve the gratin immediately. It's best when it's hot and bubbly.

Conclusion:

Morel leek potato gratin is a delicious and easy-to-make dish that's perfect for any occasion. With its creamy, cheesy sauce and tender potatoes, it's sure to be a hit with everyone at the table. So next time you're looking for a new side dish, give this gratin a try. You won't be disappointed.