Makes: 6 servings

More than 45 minutes


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  • 25 cl (8.8 fl oz/1 cup) cream liquid (light)
  • 25 cl (8.8 fl oz/1 cup) milk
  • 25g (0.9 oz) of dried Morels
  • 800g of potatoes
  • 2 cloves of garlic
  • Butter
  • Salt, pepper


1. Rehydrate  the morels for 30 minutes in a bowl of boiling water. Drain and put them in a saucepan with the cream and the milk.

2. Add pressed garlic and bring to a boil. As soon as the mixture end remove from heat, cover and let steep 15 minutes.

3. Peel the potatoes, rinse them and cut them into not too thick slices with a mandoline.

4. Butter in individual terrines (or gratin dish).

5. Strain the milk/cream mixture and reserve the cream on one side and a side the morels.

6. Arrange a layer of potatoes, a layer of Morels, so on, salt, pepper.

7. Pour the milk/cream mixture.

8. Cover terrines with lids or with aluminum foil.

9. Bake for 35 minutes at 180 ° C (1 hour for a large gratin dish).

10. Remove the lid and cook for 10 min at 200 ° C to gratinate.

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