Morel Gratin Recipes

LEEK, POTATO, AND MOREL GRATIN

Leek, Potato, and Morel Gratin image

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.

Provided by Martha Stewart

Categories Food & Cooking Main Dish Recipes Casserole Recipes

Time 1h45m

Number Of Ingredients 9

Ingredients

2 tablespoons unsalted butter, softened, plus more for dish
1 cup heavy cream
1/2 cup low-sodium chicken broth
1 1/2 ounces (1 cup) fresh morel mushrooms, washed, patted dry, and halved or quartered if large
1 stem green garlic, trimmed and cut into 1/4-inch slices (or 2 small cloves fresh garlic, sliced)
1 1/2 pounds white all-purpose or Yukon Gold potatoes (3 medium)
2 medium leeks (white and pale-green parts only), cut on the diagonal into 1/2-inch slices and rinsed well
Coarse salt
Zest of half a lemon

Steps:

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

MOREL GRATIN

Morel Gratin image

Provided by Molly O'Neill

Categories side dish

Time 20m

Yield Four servings

Number Of Ingredients 7

Ingredients

1 tablespoon unsalted butter
3 tablespoons chopped shallots
6 ounces fresh morels, cleaned
1 teaspoon kosher salt
1/4 cup heavy cream
2 tablespoons Cognac
2 tablespoons freshly grated Parmesan cheese

Steps:

Preheat the broiler. Melt the butter in a medium-size cast-iron skillet over medium-low heat. Add the shallots and cook until soft, about 3 minutes. Add the morels and salt and cook, stirring occasionally, for 10 minutes. Stir in the cream and Cognac and simmer for 5 minutes longer. Sprinkle with the Parmesan cheese and place under the broiler until browned. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 3 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 190 milligrams, Sugar 1 gram, TransFat 0 grams

FETTUCCINE WITH MORELS

Fettuccine With Morels image

Provided by Molly O'Neill

Categories dinner, pastas, main course

Time 15m

Yield Four servings

Number Of Ingredients 4

Ingredients

1 pound fettuccine
Morel gratin
3 tablespoons chopped Italian parsley
Kosher salt and freshly ground pepper to taste

Steps:

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain. Toss with the morel gratin and the parsley. Season with the salt and pepper. Divide among 4 plates and serve immediately.

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