Sides — dried morels
Potato Gratin with Morels
A comforting gratin in which melting potatoes soak up a morel cream. One hour of cooking is enough to achieve a nicely browned top.
- Serves
- 4 servings
- Preparation
- 20 min
- Cooking
- 60 min
Ingredients
Method
Rehydrate the dried morels in a large bowl of cold water.
Peel the potatoes, rinse them, dry them and cut them into thin slices.
Preheat the oven to 180 °C.
Drain the morels. Put them in a saucepan with the cream and heat gently; heat the milk separately as well.
Butter a gratin dish, then arrange successive layers of potatoes and creamy morels, pressing down with a wooden spoon.
Season with salt and pepper and pour over the hot milk.
Dot the top with small knobs of butter and bake for about 1 hour.