Leek, Potato, and Morel Gratin

59 Ratings
  • 5 13
  • 4 13
  • 3 20
  • 2 11
  • 1 2

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. 

Martha Stewart Living, March 2012

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Recipe Summary test

prep:
25 mins
total:
1 hr 45 mins
Servings:
10
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Ingredients

Directions

  • Preheat oven to 375 degrees. Generously butter a 2 1/2-quart baking dish. Bring cream, broth, morels, and green garlic to a simmer.

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  • 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.

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Reviews (2)

59 Ratings
  • 5 13
  • 4 13
  • 3 20
  • 2 11
  • 1 2
Martha Stewart Member
11/30/2013
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!
Martha Stewart Member
11/27/2013
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.
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