Gratin of potatoes with morels and yellow wine


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.
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Last modified on: May 28th 2025
For 6 people, you will need:

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Times for this recipe
Preparation: 2 hours 60 min.
Cooking: 1 hour 1 min.
All in all: 3 hours 60 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 2 hours
Gratin of potatoes with morels and yellow wine
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.
Gratin of potatoes with morels and yellow wine
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...

Stage 3
Gratin of potatoes with morels and yellow wine
...taking care not to pour in with the bottom of the bowl, which contains many impurities (sand, earth, etc.).

Stage 4
Gratin of potatoes with morels and yellow wine
Reduce the soaking water by about 3/4 over medium heat.

Stage 5 - 2 min.
Gratin of potatoes with morels and yellow wine
Meanwhile, roughly chop the morels.

Stage 6 - 5 min.
Gratin of potatoes with morels and yellow wine
Prepare and finely chop 1 shallot and 1 garlic clove.

Stage 7 - 1 min.
Gratin of potatoes with morels and yellow wine
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.
Gratin of potatoes with morels and yellow wine
Add the morels and cook for 5 minutes, stirring regularly.

Stage 9
Gratin of potatoes with morels and yellow wine
Pour in 100 ml Jura white wine, stir well and reduce gently...

Stage 10 - 5 min.
Gratin of potatoes with morels and yellow wine
... until the wine has practically disappeared , check the seasoning and set aside off the heat.

Stage 11
Gratin of potatoes with morels and yellow wine
After 30-40 minutes, the morel juice had reduced by 3/4.

Stage 12 - 3 min.
Gratin of potatoes with morels and yellow wine
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.

Stage 13 - 20 min.
Gratin of potatoes with morels and yellow wine
Meanwhile, peel and wash 1 kg 500 g potatoes.

Stage 14 - 10 min.
Gratin of potatoes with morels and yellow wine
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.
Gratin of potatoes with morels and yellow wine
Preheat oven to 180°C (360°F).

Generously butter a baking dish and lightly salt the bottom.

Stage 16 - 3 min.
Gratin of potatoes with morels and yellow wine
Add a layer of half the potatoes and season with a little salt.

Stage 17 - 2 min.
Gratin of potatoes with morels and yellow wine
Pour in the morels, and if there's any liquid left in the pan, pour it in too.

Stage 18 - 4 min.
Gratin of potatoes with morels and yellow wine
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
Gratin of potatoes with morels and yellow wine
Pour off the reduced morel cream and check the seasoning.

Stage 20 - 2 min.
Gratin of potatoes with morels and yellow wine
Pour the cream over the potatoes...

Stage 21
Gratin of potatoes with morels and yellow wine
...spread them well.

Stage 22 - 50 min.
Gratin of potatoes with morels and yellow wine
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.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: After Régis Marcon
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe40 RDI=20 %310 RDI=30 %110 RDI=20 %2,420 RDI=120 %10,150 RDI: 120 %
Per 100 g1 RDI=1 %10 RDI=1 %5 RDI=1 %120 RDI=6 %490 RDI: 6 %
Per person6 RDI=3 %50 RDI=5 %20 RDI=3 %400 RDI=20 %1,690 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Sulfites
How much will it cost?
  • For 6 people : 27.90 €
  • Per person : 4.65 €

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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)
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