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Truffled Potato Gratin

by Susan Alexander Truffles in Truffle Recipes

Truffled Potato Gratin

Ingredients

  • 4 cups whipping cream, divided
  • 2 tablespoons chopped fresh thyme
  • 15 whole black peppercorns
  • 5 large garlic cloves, crushed, divided
  • 5 pounds long slender russet potatoes, peeled, cut into 1/8-inch-thick slices
  • 3 fresh black truffles or three 1/3-ounce jars whole black truffles, sliced paper-thin

Method:

Combine 2 cups cream, chopped thyme, black peppercorns, and 3 garlic cloves in heavy medium saucepan. Bring to simmer over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add remaining 2 garlic cloves. Cover; simmer 5 minutes. Strain cream into bowl.

Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Arrange 1/4 of potatoes in even layer in dish. Sprinkle with salt and pepper. Scatter 1/4 of truffle slices over. Spoon 1/4 of cream over. Repeat 3 more times, sprinkling any truffle liquid from jars over potato layers. Pour 2 cups cream over. Press potatoes firmly to compact. Cover dish with foil.

Bake gratin 1 hour. Uncover and bake until top is brown, potatoes are tender, and cream bubbles thickly, about 20 minutes longer. Let stand 10 minutes before serving.

Schedule an appointment to meet with Susan Alexander
Susan is available to consult for events and dinners, including:
  • Supplying in season truffles
  • Working with Chefs and Staffs
  • Pairing Wines and Recipes
  • Special Appearances & Presentations
Schedule an appointment with Susan
Send us an email or ring (910) 690-3580

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