Potato Gratin with Morels Recipe

Ingredients:

• 2 lbs. Yukon gold potatoes, peeled and sliced into 1/4-inch thick rounds
• 1 cup dried morel mushrooms
• 1 1/2 cups heavy cream
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup grated Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter, cut into small pieces

Instructions:

1. Preheat the oven to 375°F.
2. In a small bowl, soak the dried morel mushrooms in hot water for 30 minutes. Drain and rinse. Cut the morels in halves lengthwise.
3. In a large bowl, whisk together the heavy cream, garlic, salt, and pepper.
4. Add the sliced potato rounds and morels to the cream mixture and toss to coat.
5. In a 9 x 13-inch baking dish, layer the potato-sauce mixture. Sprinkle the grated Gruyere and Parmesan cheeses over the top of the potatoes. Dot the surface with the butter pieces.
6. Cover the dish with foil and bake for 45 minutes.
7. Remove the foil and bake for an additional 30 minutes, or until the top is golden brown and the potatoes are tender when tested with a fork.
8. Let the gratin rest for 10 minutes before serving.

Verdict and Serving Suggestions:

Potato gratin with morels is a rich, indulgent side dish that delivers a burst of complex flavor. The creamy potato slices are perfectly complemented by the earthy mushrooms and the sharp, nutty blend of cheeses. This dish is perfect for a special occasion or an elegant dinner party. Serve it with a green salad and a glass of red wine for a satisfying meal.