Best 3 Morel Gratin Recipes

Indulge in the delectable Morel Gratin, a dish that combines the earthy flavors of morel mushrooms with the creamy richness of a gratin. This culinary masterpiece begins with fresh morels, sautéed in butter until golden brown and infused with garlic and shallots. The morels are then nestled in a creamy sauce made from a blend of Gruyère and Parmesan cheeses, milk, and cream, creating a luscious and flavorful base. The gratin is then topped with a golden brown crust made from crispy breadcrumbs, adding a delightful textural contrast to the creamy interior. Discover the Morel Gratin recipe, along with variations such as the Morel and Asparagus Gratin and the Wild Mushroom Gratin, all offering unique flavor combinations and culinary adventures.

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:

Use a variety of morels. Fresh morels, dried morels, and morel powder can all be used in this recipe. If using dried morels, rehydrate them in warm water for 30 minutes before using.
Sauté the morels before adding them to the gratin. This will help to bring out their flavor and aroma.
Use a flavorful cheese. Gruyère, Parmesan, and white cheddar are all good choices.
Season the gratin to taste. Salt, pepper, and garlic powder are all good options.
Bake the gratin until it is golden brown and bubbly. This will take about 20 minutes.
Let the gratin cool for a few minutes before serving. This will help to set it.

Conclusion:

Morel gratin is a delicious and easy-to-make dish that is perfect for a special occasion. With its rich and flavorful sauce, tender morels, and crispy cheese topping, this gratin is sure to impress your guests. So next time you're looking for a special dish to make, give morel gratin a try. You won't be disappointed.