Gratin of potatoes with morels and yellow wine
For this delicious and very tasty morel mushroom and vin jaune gratin, we're staying in the spirit of the gratin Dauphinois, so no cheese, but with a double use of vin jaune: to sauté the morels, and in the cream that will be poured over the potatoes before cooking.
This is a full-flavored recipe, in which each ingredient is used to the full.
This is a full-flavored recipe, in which each ingredient is used to the full.
20 K 5/5 (1 reviews)256242
Last modified on: May 28th 2025
For 6 people, you will need:
- 1
50 g dried morels - 2
1 shallot - 3
1 garlic clove - 4
30 g butter - 5
100 ml Jura white wine - 6
250 ml liquid cream - 7 100 ml Jura white wine
- 8
1 kg 500 g potatoes - 9 15 g butter
- 10
Salt - 11
Pepper - Total weight: 2,080 grams
Times for this recipe
Preparation
2 hours 60 min.
Cooking
1 hour 1 min.
All in all
3 hours 60 min.
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Step by step recipe
Stage 1 - ⌛ 2 hours
The day before if possible, or at least 2 hours before, soak 50 g dried morels in a little hot water, cover and leave to rehydrate, stirring occasionally.
Stage 2 - ⌛ 5 min.
Stage 3
...taking care not to pour in with the bottom of the bowl, which contains many impurities (sand, earth, etc.).
Stage 4
Reduce the soaking water by about 3/4 over medium heat.
Stage 5 - ⌛ 2 min.
Meanwhile, roughly chop the morels.
Stage 6 - ⌛ 5 min.
Stage 7 - ⌛ 1 min.
Place 30 g butter in a hot pan, and when it's frothy add the garlic and shallot, season with salt and pepper, and cook for 1 minute without browning.
Stage 8 - ⌛ 5 min.
Add the morels and cook for 5 minutes, stirring regularly.
Stage 9
Pour in 100 ml Jura white wine, stir well and reduce gently...
Stage 10 - ⌛ 5 min.
Stage 11
After 30-40 minutes, the morel juice had reduced by 3/4.
Stage 12 - ⌛ 3 min.
Pour into saucepan 250 ml liquid cream, 100 ml Jura white wine, season with salt and pepper and stir well.
Reduce by about half again.
Reduce by about half again.
Stage 13 - ⌛ 20 min.
Meanwhile, peel and wash 1 kg 500 g potatoes.
Stage 14 - ⌛ 10 min.
Cut them into slices about 2 mm thick (a mandolin is ideal for this), but don't rewash them, as we want to keep the starch they contain for the creaminess of the future gratin.
Stage 15 - ⌛ 2 min.
Preheat oven to 180°C (360°F).
Generously butter a baking dish and lightly salt the bottom.
Generously butter a baking dish and lightly salt the bottom.
Stage 16 - ⌛ 3 min.
Add a layer of half the potatoes and season with a little salt.
Stage 17 - ⌛ 2 min.
Pour in the morels, and if there's any liquid left in the pan, pour it in too.
Stage 18 - ⌛ 4 min.
Place the rest of the potatoes on top, and it's not essential, but if you have a bit of time, arrange the top in an even, orderly layer, much like the photo.
Stage 19
Pour off the reduced morel cream and check the seasoning.
Stage 20 - ⌛ 2 min.
Pour the cream over the potatoes...
Stage 21
...spread them well.
Stage 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.
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.
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.
Keeping:
1 or 2 days in the fridge, protected by cling film.
Source:
After Régis Marcon
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 1 g RDI=3 % | 14 g RDI=6 % | 5 g RDI=8 % | 116 kcal RDI=6 % | 488 kJ RDI=6 % |
| Per person | 6 g RDI=10 % | 51 g RDI=19 % | 19 g RDI=26 % | 403 kcal RDI=20 % | 1,691 kJ RDI=20 % |
| Whole recipe | 40 g RDI=62 % | 308 g RDI=116 % | 114 g RDI=157 % | 2,423 kcal RDI=121 % | 10,146 kJ RDI=121 % |
How much will it cost?
For 6 people
27.90 €
Per person
4.65 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Liquid cream
Jura white wine
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