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.
6,980 5/5 (1 reviews)
3 hours 60 min.
Easy
18 people
11 IngredientsLast modified on: May 28th 2025
For 18 people, you will need:
- 1
150 g dried morels - 2
3 shallots - 3
3 cloves garlic - 4
90 g butter - 5
300 g Jura white wine - 6
750 g liquid cream - 7 300 g Jura white wine
- 8
4 kgs 500 g potatoes - 9 45 g butter
- 10
salt - 11
pepper - Total weight: 6,240 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 150 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 90 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 300 g 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 750 g liquid cream, 300 g 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 4 kgs 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 | 120 RDI=50 % | 920 RDI=90 % | 340 RDI=50 % | 7,270 RDI=360 % | 30,440 RDI: 360 % |
| 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 18 people : 83.70 €
- 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: Late Winter Soup with Fresh Spinach, Comtoise tart for Seàn, Alsatian-style salad, Baked potatoes with poached egg and tuna sauce , Sorrel soup, ... See them all 83
Liquid cream
Like these other recipes: Tagliatelle with cockles, Chocolate cream with a crunch, irish coffee mousse, Hearty potato and ham gratin, Asparagus "en petit pois", Cervelle de Canut, ... 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: How to rehydrate dried mushrooms, Paté en croute (terrine in a pie crust), Morel risotto with Vin Jaune and Mont d'Or, Mushrooms on toast, French style, Sausage mushroom and cheese crumble, ... See them all 5
Other recipes you may also like
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples).February 21th 2011253 K 24.2 1 hour 7 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.November 17th 2024286 K4.5 1 hour 25 min.
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...July 1st 2019489 K 23.8 35 min.
Lille style chicken
Chicken breasts and mushrooms, cooked separately, then mixed with a tasty cream sauce before serving. It's a dish with a "cuisiné" taste, but which unfortunately is becoming increasingly rare in restaurants.May 10th 2023366 K3.8 50 min.
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.October 3rd 2019450 K 24.5 6 hours 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
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.