Best 2 Leek Potato And Morel Gratin Recipes
Indulge in a symphony of flavors with our delectable Leek, Potato, and Morel Gratin, a culinary masterpiece that elevates the humble potato to new heights. This classic French dish combines the earthy notes of leeks, the creamy richness of potatoes, and the luxurious texture of morel mushrooms, all enveloped in a luscious Gruyère cheese sauce. Our comprehensive guide features not only the classic gratin recipe but also tantalizing variations, including a vegetarian version that swaps morels for oyster mushrooms and a gluten-free option that uses a special flour blend. Each recipe is meticulously detailed, ensuring success for home cooks of all skill levels. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds in awe.
Here are our top 2 tried and tested recipes!
LEEK, POTATO, AND MOREL GRATIN
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
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
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, seasonal ingredients will make a big difference in the flavor of your gratin. Look for small, firm leeks with white or light green bulbs, and choose potatoes that are waxy and firm, such as Yukon Gold or fingerling potatoes.
- Slice the leeks and potatoes thinly: This will help them cook evenly and ensure that the gratin is creamy and smooth.
- Sauté the leeks and potatoes before baking: This will help to caramelize the vegetables and develop their flavor.
- Use a combination of cheeses: A blend of cheeses, such as Gruyère, Parmesan, and cheddar, will give the gratin a rich and complex flavor.
- Don't overcook the gratin: The potatoes should be tender but still slightly firm, and the cheese should be melted and bubbly.
Conclusion:
Leek, potato, and morel gratin is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's perfect for a special occasion or a weeknight meal. With its creamy, cheesy sauce and tender vegetables, this gratin is sure to be a hit with everyone at your table.
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