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.
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
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.