Leek, Potato and Morel Gratin Recipe

Ingredients

2 Tbsp. unsalted butter, softened plus more for dish
1 cup heavy cream
1/2 cup low sodium chicken broth
11/2 ounces (1 cup) fresh morel mushrooms, washed, patted dry, and halved or quartered if large
2 small cloves fresh garlic, sliced
11/2 lbs. white all purpose or Yukon Gold potatoes (3 medium)
2 medium leeks (white and pale green parts only), cut on the diagonal into 1/2
into 1/2 inch slices and rinsed well
Coarse salt
Zest of half a lemon

Preparation

Step 1

1. Preheat oven to 375 degrees. Generously butter a 21/2 quart baking dish. Bring cream, broth, morels, and garlic to a simmer

2. Assemble gratin: Peel potatoes, and cut crosswise into slices slightly thicker than 1/8 inch. Layer potatoes in dish, overlapping slightly. Spread half the leeks over top, and season with salt. Pour half the cream mixture over top. Repeat.

3. Cover gratin with foil and bake 40 minutes. Uncover, and bake until potatoes are tender and absorbed, 20 to 25 minutes more. Let cool 15 minutes. Before serving sprinkle with lemon zest.