Preparation | Cooking | Start to finish |
---|---|---|
2 hours 60 min. | 1 hour 1 min. | 3 hours 60 min. |
1 | 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. | ![]() |
2 | After this time, remove the morels from the soaking water with a spider or skimmer, or by hand if necessary, drain them and place them on a plate. Pour the precious morel soaking juice into a saucepan... | ![]() |
3 | ...taking care not to pour in with the bottom of the bowl, which contains many impurities (sand, earth, etc.). | ![]() |
4 | Reduce the soaking water by about 3/4 over medium heat. | ![]() |
5 | Meanwhile, roughly chop the morels. | ![]() |
6 | Prepare and finely chop 1 shallot and 1 garlic clove. | ![]() |
7 | 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. | ![]() |
8 | Add the morels and cook for 5 minutes, stirring regularly. | ![]() |
9 | Pour in 100 ml Jura white wine, stir well and reduce gently... | ![]() |
10 | ... until the wine has practically disappeared , check the seasoning and set aside off the heat. | ![]() |
11 | After 30-40 minutes, the morel juice had reduced by 3/4. | ![]() |
12 | 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. | ![]() |
13 | Meanwhile, peel and wash 1 kg 500 g potatoes. | ![]() |
14 | 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. | ![]() |
15 | Preheat oven to 180°C (360°F). Generously butter a baking dish and lightly salt the bottom. | ![]() |
16 | Add a layer of half the potatoes and season with a little salt. | ![]() |
17 | Pour in the morels, and if there's any liquid left in the pan, pour it in too. | ![]() |
18 | 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. | ![]() |
19 | Pour off the reduced morel cream and check the seasoning. | ![]() |
20 | Pour the cream over the potatoes... | ![]() |
21 | ...spread them well. | ![]() |
22 | 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. | ![]() |