Wild Mushroom Potato Gratin Recipe | D’Artagnan

Step 1

Recipes Mushrooms

Step 2

Place the dried morels in a small bowl and cover with boiling water. Soak for 30 minutes.Preheat oven to 350 degrees F. Grease a casserole dish with 1 tablespoon of truffle butter, set aside.Meanwhile, in a large pot, stir together cream and chicken stock; add nutmeg, season with 1 teaspoon of salt and freshly ground black pepper. Add garlic, bay leaf, and thyme. Using a mandolin, slice the potatoes about 3/8” thick and place directly into the cream mixture. When all of the potatoes are sliced, place the pot over medium-high heat and cook until potatoes are just starting to soften but still hold their shape, about 15 minutes. Remove from heat. Discard bay leaf and thyme sprigs. Set potatoes aside to cool slightly.Drain the morel mushrooms and squeeze out the excess water; chop finely. In a large skillet over medium heat melt 3 tablespoons of the truffle butter. Add both fresh and dried mushrooms; season with salt and pepper. Sauté until mushrooms soften and release their moisture, about 10 minutes; stir in thyme. Raise heat to medium-high and continue to sauté until mushrooms are crisp and golden brown. Remove from heat and set aside.Using a slotted spoon, add 1/3 of the potatoes to the prepared casserole in an even layer. Distribute half of the mushroom mixture evenly over the top. Repeat. Top with the remaining 1/3 of potatoes. Carefully pour cream mixture over the casserole until the liquid reaches ¾ up the side of the casserole (you may have leftover cream); spread cheese evenly over the top.Place casserole in the oven and bake until potatoes are cooked through and sauce has thickened, about 30-40 minutes. (If you desire more color on top, you can broil for a few minutes, but it’s certainly not required.)Cool for at least 15 minutes before serving.