Servings: 4-5

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Morels and Potatoes Au Gratin


1 package Frieda’s Dried Morel Mushrooms, reconstituted according to package directions
1/2 teaspoon salt
1 clove garlic, minced
1 tablespoon chopped Frieda’s Fresh Basil or Tarragon, or 1 teaspoon dried herb
3 cups Frieda’s Yellow Finnish Potatoes or white fleshed potatoes, peeled and thinly sliced
1 cup shredded Gruyere or Swiss cheese
2 tablespoons grated Parmesan cheese
2 tablespoons fine dry bread crumbs


Preheat oven to 375° F. Spray a 6 x 10-inch-baking dish with aerosol pan coating. Toss morels with salt, garlic, and basil; add potatoes. Spoon mixture into dish in an even layer. Sprinkle with cheeses and bread crumbs. Cover and bake 30 minutes; uncover and bake 5 to 10 minutes more or until potatoes are tender.