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Gratin of potatoes with morels and yellow wine (Slideshow version)

Stage 22/22 : 50 min.

Bake in the oven for approx. 40-50 minutes, checking for doneness by inserting a knife blade into the potatoes, which should be quite tender.

Leave to cool for 5 minutes, outside the oven but in the dish, before serving.

Remarks

Use soft-fleshed potatoes if possible, as they won't be cooked beforehand like in a potato gratin.

As always with recipes stamped "Vin jaune", you can also use a Jura wine instead, of the Savagnin variety if possible, which is also very good, but much more affordable in terms of price.

As you can never have too much Jura wine, you can add a dash to the gratin just before serving.

Of course, this recipe can also be made with fresh morels, in which case replace the soaking liquid with chicken or vegetable stock.

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