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.
6,330 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
¼ cup dried morels - 2
1 shallot - 3
1 garlic clove - 4
2 tablespoons butter - 5
½ cup Jura white wine - 6
1 cup liquid cream - 7 ½ cup Jura white wine
- 8
6 1⁄3 cups potatoes - 9 1 tablespoon butter
- 10
salt - 11
pepper
Change measures:
Times for this recipe
Preparation: 2 hours 60 min.
Cooking: 1 hour 1 min.
All in all: 3 hours 60 min.
To finish around 7pm, you'll need to have started before: 15:35.Change end time
Step by step recipe
Stage 1 - 2 hours
The day before if possible, or at least 2 hours before, soak ¼ cup 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 2 tablespoons 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 ½ cup 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 1 cup liquid cream, ½ cup 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 6 1⁄3 cups 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=20 % | 310 RDI=30 % | 110 RDI=20 % | 2,420 RDI=120 % | 10,150 RDI: 120 % |
| Per 100 g | 1 RDI=1 % | 10 RDI=1 % | 5 RDI=1 % | 120 RDI=6 % | 490 RDI: 6 % |
| Per person | 6 RDI=3 % | 50 RDI=5 % | 20 RDI=3 % | 400 RDI=20 % | 1,690 RDI: 20 % |
How much will it cost?
- For 6 people : 27.90 €
- Per person : 4.65 €
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: Sarladaise potatoes, Gratin "grilled inside", Gratin with Parmesan flavours, "Haute patate" green beans, Potato and broccoli gratin, ... See them all 83
Liquid cream
Like these other recipes: Penne with Mushrooms, Rabbit civet "à la normande", Quiche filling mixture, Creamy risotto with diced vegetables and flax seeds, Creamy spinach and potato gratin, ... See them all 170
Jura white wine
Like these other recipes: Mont d'or in brioche, Brioche tart with Comté cheese, ... See them all 2
Dried morels
Like these other recipes: Paté en croute (terrine in a pie crust), How to rehydrate dried mushrooms, Morel risotto with Vin Jaune and Mont d'Or, Sausage mushroom and cheese crumble, Mushrooms on toast, French style, ... See them all 5
Other recipes you may also like
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon.March 4th 2020301 K 24.6 2 hours 5 min.
Lime (or lemon) curd
Lime curd is a delicious conserve and variation on the traditional lemon curd, made with limes, eggs and butter. It's the perfect filling for either large or small tarts.July 10th 2011166 K5 55 min.
Crackers
These crisp savoury biscuits are ideal for dipping into a sauce as an aperitif snack. It is quite easy to make your own crackers at home and they are much healthier and even more delicious than the commercial kind.December 9th 2012124 K 14.8 1 hour 40 min.
Dipping bread with cheese
In France, "pain trempette" (dipping bread) is a loaf made to be broken easily into bite-sized morsels, perfect for serving with any dip. The dough is fairly soft and I have added shallots and fried bacon bits. The dip shown here is a hot box Mont d'Or, but there are plenty of other possibilities.October 24th 201759 K4.1 2 hours 50 min.
Montlebon toast
Not just plain old cheese on toast, these slices are loaded with delicious toppings: bechamel sauce, caramelized onions and sticks of morteau sausage. The slices are finished with grated Comté, then browned in the oven.March 29th 202049 K5 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)
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.