Food & Cooking Recipes Main Dish Recipes Casserole Recipes Leek, Potato, and Morel Gratin 3.4 (59) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 21, 2021 Rate PRINT Share Close Prep Time: 25 mins Total Time: 1 hr 45 mins Servings: 10 This is a rich, magnificent potato gratin, so enjoy it and don't even think about replacing the heavy cream with anything else or skimping on the amount. A sprinkle of lemon zest at the end gives it a bright pop against the earthy morels. Ingredients 2 tablespoons unsalted butter, softened, plus more for dish 1 cup heavy cream ½ cup low-sodium chicken broth 1 ½ ounces (1 cup) fresh morel mushrooms, washed, patted dry, and halved or quartered if large 1 stem green garlic, trimmed and cut into ¼-inch slices (or 2 small cloves fresh garlic, sliced) 1 ½ pounds white all-purpose or Yukon Gold potatoes (3 medium) 2 medium leeks (white and pale-green parts only), cut on the diagonal into ½-inch slices and rinsed well Coarse salt Zest of half a lemon Directions Preheat oven to 375 degrees. Generously butter a 2 1/2-quart baking dish. Bring cream, broth, morels, and green garlic to a simmer. Assemble the 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. Cover gratin with foil, and bake 40 minutes. Uncover, and bake until potatoes are tender and golden and most of the liquid is absorbed, 20 to 25 minutes more. Let cool 15 minutes. Before serving, sprinkle with lemon zest. Originally appeared: Martha Stewart Living, March 2012 Rate It PRINT