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.
10 K 5/5 (1 reviews)
3 hours 60 min.
Easy
6 people
11 IngredientsLast 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
Change measures:
Times for this recipe
Preparation: 2 hours 60 min.
Cooking: 1 hour 1 min.
All in all: 3 hours 60 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 40 RDI=10 % | 310 RDI=20 % | 110 RDI=10 % | 2,420 RDI=90 % | 10,150 RDI: 90 % |
| Per 100 g | 1 RDI=1 % | 10 RDI=1 % | 5 RDI=1 % | 120 RDI=4 % | 490 RDI: 4 % |
| Per person | 6 RDI=2 % | 50 RDI=4 % | 20 RDI=2 % | 400 RDI=20 % | 1,690 RDI: 20 % |
How much will it cost?
- For 6 people : £24.25
- Per person : £4.05
Change currency: 
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
Like these other recipes: Comtoise tart for Seàn, Grated potato cakes, Hasselback or "Swedish-style" potatoes, Alsatian-style salad, Baked potatoes with poached egg and tuna sauce , ... See them all 83
Liquid cream
Like these other recipes: Pasta with mushrooms, Crème de foie gras, Tagliatelle and courgette spaghetti, carbonara style, Leek fondue, Risotto-style celeriac, ... See them all 170
Jura white wine
Like these other recipes: Brioche tart with Comté cheese, Mont d'or in brioche, ... See them all 2
Dried morels
Like these other recipes: Morel risotto with Vin Jaune and Mont d'Or, Mushrooms on toast, French style, Sausage mushroom and cheese crumble, Paté en croute (terrine in a pie crust), How to rehydrate dried mushrooms, ... See them all 5
Other recipes you may also like
Choux pastry (pâte à choux)
Choux pastry is used for making profiteroles, eclairs and other small pastries. February 13th 2022545 K4.5 1 hour 4 min.
Lebanese Tabbouleh
Lebanese tabbouleh is different from the classic version. It is made from bulgur wheat (burghul), rather than semolina and, most characteristically, includes a lot of parsley. September 28th 201489 K3.9 50 min.
Cauliflower "moelleux" in ramekins
This melt-in-the-mouth cauliflower dish is a kind of purée, bound with a little potato and cooked in milk to add creamy smoothness. This makes a great accompaniment for meat, or as the main feature, served in ramekins with slivers of fried dry-cured ham. March 3rd 201965 K 60 min.
Comtoise endive salad
This endive salad has a Comtoise twist as a change from the usual pairing of endives with walnuts. The endives are finely sliced, mixed with fried smoked bacon, diced Comté cheese and a little chopped parsley, then dessed with a good vinaigrette. March 6th 201959 K 40 min.
The strange gratin
Here is a recipe for a gratin that is a little unusual in its ingredients, which allows the use of vegetable tops and leftover cheese, but for a very successful taste despite everything. July 20th 202230 K 1 hour 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.