Best 3 Morel Leek Potato Gratin Recipes

Embark on a culinary journey with our comprehensive guide to Morel Leek Potato Gratin, a symphony of flavors that will tantalize your taste buds. This delectable dish, steeped in the richness of morel mushrooms, the delicate notes of leeks, and the earthy comfort of potatoes, is a true masterpiece. Prepare to be captivated by the three enticing variations presented in this article: the classic Morel Leek Potato Gratin, a vegetarian delight that showcases the natural goodness of these ingredients; the indulgent Morel Leek Potato Gratin with Gruyère, where the nutty, slightly sharp flavor of Gruyère cheese adds a layer of sophistication; and the irresistible Morel Leek Potato Gratin with Sausage, a hearty and robust version that combines the smokiness of sausage with the other savory components. Whether you're a seasoned cook or just starting your culinary adventure, this comprehensive guide will equip you with the knowledge and techniques to create a gratin that will leave your taste buds craving more.

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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:

Select fresh morels: Look for morels with a firm, meaty texture and a hollow interior. Avoid any that are slimy or have dark spots.
Clean morels thoroughly: To clean morels, gently brush off any dirt or debris with a soft brush. If they are particularly dirty, you can soak them in cold water for a few minutes, then rinse them well.
Slice morels thinly: For this recipe, you'll need to slice the morels thinly. This will help them cook evenly and release their flavor.
Use a variety of cheeses: This recipe calls for a combination of Gruyère and Parmesan cheeses. You can also use other types of hard cheeses, such as cheddar or fontina.
Don't overcook the potatoes: The potatoes should be tender but still have a slight bite to them. Overcooking them will make them mushy.

Conclusion:

Morel leek potato gratin is a delicious and elegant dish that is perfect for a special occasion. The combination of earthy morels, creamy leeks, and tender potatoes is simply irresistible. This recipe is easy to follow and can be made ahead of time, making it a great option for busy weeknights. Serve it with a simple green salad and a glass of white wine for a meal that is sure to impress.