Gratin dauphinois with dried morels

Preparation

1. Put the mushrooms in a salad bowl, cover with warm water and let them rehydrate for 15 minutes. Drain them (keep the rehydration water). Bring a saucepan of water to the boil, plunge the rehydrated mushrooms into it for 1 minute and drain them.
2. In the meantime, peel the potatoes, wash them, dry them and slice them thinly with a mandolin. Set aside.
3. After 15 minutes, drain the Borde morels mushrooms, keeping the juice. Pour it into a saucepan and cook over high heat until you have only 20 ml of juice left.
4. Peel the garlic cloves and squeeze them.
5. Mix the cream, milk and reduced mushroom juice.
6. Now all you have to do is to dress them. Pour a tablespoon of olive oil into a gratin dish. Then make a layer of potato slices. Add salt and pepper, nutmeg, half the garlic and half the morels. Cover with a layer of potatoes, add the second half of the garlic, morels, a little salt, a little pepper and cover with potatoes.
7. Dressing of the gratin. All you have to do is pour the milk/cream/mushroom juice mixture into the dish. Usually with the right amount, you will reach the level of the potatoes.
8. Bake for 1 hour in a preheated oven at 180°C.