LEEK, POTATO, AND MOREL GRATIN
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.
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miss Oni
[email protected]This dish was a waste of time and money.
Vega Bro
[email protected]I didn't like the texture of the morels.
execute_order77
[email protected]I found this recipe to be too complicated.
Danish Azeem
[email protected]This was a bit bland for my taste.
Nouman Butt
[email protected]I'll definitely be making this again!
Adamkiller111
[email protected]This is a great recipe for a special occasion dinner.
Abiodun Dosunmu
[email protected]I made this for a potluck and it was a huge success. Everyone loved it.
Blessing Azeez Surakat
[email protected]This gratin was a hit with my family. Even my picky kids loved it!
Tyler Mkhwanazi
[email protected]I'm not a vegetarian, but I really enjoyed this meatless main course. The combination of vegetables and cheese was very satisfying.
Jasmine Arroyo
[email protected]This was a great way to use up some leftover potatoes and leeks. I had some extra cheese in the fridge, so I added that to the top of the gratin before baking it. It was a nice touch.
Husna Bulbulia
[email protected]I served this gratin with a side of roasted asparagus, and it was the perfect meal. The flavors and textures complemented each other perfectly.
Alex Ajayi
[email protected]I didn't have any morels on hand, so I used shiitake mushrooms instead. They worked just as well, and the gratin was still delicious.
Sayed Khan
[email protected]I had some leftover gratin, and it reheated beautifully in the microwave. The flavors were just as good the second time around.
Omar Farooq
[email protected]This dish was a bit more time-consuming to make than I expected, but it was definitely worth the effort. The results were stunning, and my guests raved about it.
Irfan Hameed
[email protected]I'm not usually a fan of morels, but they were surprisingly good in this gratin. The earthiness of the mushrooms paired well with the creamy sauce and tender vegetables.
Butter Boy
[email protected]This leek, potato, and morel gratin was an absolute delight! The flavors and textures were perfectly balanced, and the morels added a touch of umami that really elevated the dish.