MOREL-LEEK POTATO GRATIN
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.
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Himel Himel
[email protected]This gratin was a bit time-consuming to make, but it was worth it. It was delicious!
Khan56 Khan56
[email protected]This gratin was easy to make and turned out delicious. I would definitely make it again.
Shenaiza Shabani
[email protected]This gratin was perfect! I loved the flavors of the morels, leeks, and potatoes. The Gruyère cheese added a nice touch of richness. I would definitely make this again.
Nomi Awais
[email protected]This gratin was a bit too heavy for my taste. I think I would use less butter and cream next time.
Besard Cerhozi
[email protected]This gratin was a bit too cheesy for my taste. I think I would use less cheese next time.
dark inside
[email protected]This gratin was a bit bland for my taste. I think I would add more seasoning next time.
Mr Tanvir FF
[email protected]This gratin was a bit time-consuming to make, but it was worth it. It was delicious!
Ronald Skaggs
[email protected]This gratin was easy to make and turned out delicious. I would definitely make it again.
ntando manqele
[email protected]This gratin was perfect! I loved the flavors of the morels, leeks, and potatoes. The Gruyère cheese added a nice touch of richness. I would definitely make this again.
Samuel Conteh
[email protected]This gratin was a bit too heavy for my taste. I think I would use less butter and cream next time.
Joseph Blackburn
[email protected]This gratin was a bit too cheesy for my taste. I think I would use less cheese next time.
Breanna Banks
[email protected]This gratin was a bit bland for my taste. I think I would add more seasoning next time.
Malik Kaptan
[email protected]I'm not a fan of morels, but I loved this gratin! The leeks and potatoes were cooked perfectly, and the Gruyère cheese added a nice touch of flavor. I would definitely make this again, but maybe with a different type of mushroom.
Pappo Hasan
[email protected]This gratin was delicious! The morels and leeks were cooked perfectly, and the Gruyère cheese added a nice touch of richness. I would definitely make this again.
Bikram khatri
[email protected]I'm not a big fan of morels, but I loved this gratin! The leeks and potatoes were cooked perfectly, and the Gruyère cheese added a nice touch of flavor. I would definitely make this again, but maybe with a different type of mushroom.
Harun Khan
[email protected]This recipe is a bit time-consuming, but it's worth it! The gratin is absolutely delicious. The morels and leeks are cooked perfectly, and the Gruyère cheese adds a nice touch of richness. I would definitely make this again, but maybe for a special o
ramesh Kapar
[email protected]I made this gratin for a dinner party and it was a huge success! Everyone loved it. The gratin was creamy and cheesy, and the morels and leeks added a nice touch of sophistication. I would definitely make this again.
Mcoseleli Mbane
[email protected]This is one of my favorite gratin recipes. It's so easy to make and always turns out delicious. The morels and leeks add a lot of flavor, and the Gruyère cheese makes it nice and gooey. I usually serve this with a green salad.
Spring bonnie fan
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of morels, but I'm glad I did! The morels were cooked perfectly and had a great flavor. The gratin was also very cheesy and flavorful. I would definitely make this again, but maybe wit
Kam Pop
[email protected]This morel leek potato gratin was a hit! The flavors of the morels, leeks, and potatoes were perfectly balanced, and the Gruyère cheese added a nice touch of richness. I would definitely make this dish again.