Golden Potato-Morel Casserole

Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

To keep every drop of flavor, bake morels, covered, with petite potatoes to soak up the juices. Small yellow-fleshed potatoes, which have a waxy texture and rich flavor, are a must for the success of this simple dish, which looks casual but tastes elegant. Roast chicken or Cornish hens at the same time, then set on a bed of cress, and you have a lovely dinner.


  • pounds tiny (1- to 1½-inch diameter) yellow-fleshed potatoes
  • 5 to 6 ounces morels
  • 2 tablespoons minced shallots
  • 1 tablespoon hazelnut oil
  • 1 tablespoon corn oil
  • ½ teaspoon grated nutmeg
  • ½ teaspoon kosher salt
  • 3 tablespoons white wine


    1. Turn oven to 375°F. Scrub potatoes with brush. Cut into ⅛-inch slices. Trim off mushroom bases and chop. Slice caps into ½-inch rounds (wreaths). Rinse morels quickly in strainer, bouncing lightly. (If you have cultivated morels, do not rinse.) Repeat, as needed.
    2. Combine potatoes, morels, shallots, hazelnut and corn oils, nutmeg, and salt in 8-inch round shallow earthenware dish or similar baking dish. Toss to mix. Drizzle over wine and toss again.
    3. Cover closely with foil and seal tightly. Bake until potatoes are very tender and most liquid has been absorbed, about 45 minutes.