Ingredients Jump to Instructions ↓

  1. 1/2 ounce dried morel mushrooms, soaked and drained

  2. 1/2 teaspoon salt

  3. 1 clove garlic, minced

  4. 1 tablespoon fresh basil or tarragon, chopped, or 1 teaspoon dried basil or tarragon, crushed

  5. 3 cups peeled, thinly sliced yellow Finn or russet potatoes

  6. 1 cup shredded Gruyere or Swiss cheese

  7. 2 tablespoons grated Parmesan cheese

  8. 2 tablespoons bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees. Spray a 6 x 10-inch gratin dish with cooking spray. In a large bowl, toss drained morels with salt, garlic, and basil or tarragon. Add potatoes, turning to coat with herbs and garlic. Spoon mixture into dish in an even layer. Sprinkle with cheeses and bread crumbs.

  2. Cover and bake 30 minutes; uncover and bake about 5 to 10 minutes more or until potatoes are tender and topping is browned.


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