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Leek, Potato, and Morel Gratin

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This is a rich, magnificent dish, 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.

Source: Martha Stewart Living, March 2012
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How would you rate this recipe?
59
  • eliotpratt
    30 NOV, 2013
    This is an update to my last review. Made it this year with morels (as suggested) and it was NOT as good as last year's that I made with porcini mushrooms. I can't explain exactly why, but the porcinis imparted more flavor than the morels, and the flavor was more woodsy and mushroomy and pleasing. So my recommendation to all: use porcini mushrooms!
    Reply
    • MS112586325
      1 APR, 2018
      Thanks for this—I have given up on Morels...I never seem to manage to get all the grit out, and porcinis are an easy sub.
  • eliotpratt
    27 NOV, 2013
    This is insanely good. It will be on our Thanksgiving table every year until wild mushrooms stop growing. I actually substituted porcini mushrooms for morel mushrooms (saving something like fifty bucks) and it was still off the charts delicious.
    Reply

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