Sides — dried morels

Gratin Dauphinois with Morels

Name: Gratin Dauphinois with Morels
Prep time: 15 min
Cook time: 1 h 15 min
Yield: 6 servings
Cuisine: Swiss
Ingredients: 500 ml crème fraîche (15%); 250 ml skimmed milk; 50 g dried morels; 1 kg potatoes; 2 cloves garlic; 1 tsp butter; salt; freshly ground pepper

A revisited gratin dauphinois in which morel-infused cream permeates every slice of potato. The result is melting, fragrant and wonderfully comforting for six people.

Serves: 6 servings
Preparation: 15 min
Cooking: 1 h 15 min

Method

Preheat your oven to 180 °C using conventional heat.
Pour the cream and milk into a saucepan and bring the mixture to a simmer. Add the dried morels to the hot liquid and leave to infuse for a quarter of an hour off the heat.
Peel the potatoes and slice them into even rounds using a mandoline or a food processor.
Halve the garlic cloves and rub them all over the inside of a deep gratin dish. Then butter the sides with the knob of butter.
Layer the potatoes and drained morels in the dish. Season each layer generously with salt and pepper.
Pour over the strained infused cream so it almost completely covers the potatoes.
Cover the dish tightly with aluminium foil and bake for one hour. Remove the cover and continue for about fifteen minutes until a lovely golden crust forms.