Best 2 Truffled Potato Gratin Recipes

Truffled potato gratin is an exquisite dish that combines rich, earthy flavors with a creamy, velvety texture. This decadent gratin, featuring thinly sliced potatoes layered with a divine sauce infused with the luxurious aroma of truffles, is a true testament to the culinary arts. It elevates the humble potato to new heights, transforming it into an unforgettable dish fit for special occasions and celebrations.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S TRUFFLED POTATO GRATIN

Chef John's Truffled Potato Gratin image

I used a mix of brown and lobster mushrooms, which worked very nicely, but this recipe will be spectacular with any mushroom. If you can find some wild mushrooms like morel, chanterelle, porcini, or lobster, use them. But if you can't, use regular supermarket mushrooms and you will still be rewarded with a very memorable potato side dish.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 ⅓ tablespoons butter
1 tablespoon olive oil
5 cups sliced mushrooms
2 teaspoons butter, softened
1 clove garlic, minced
5 russet potatoes, peeled and very thinly sliced
salt and freshly ground black pepper to taste
1 teaspoon minced fresh thyme, divided
6 ounces sottocenere (Italian semi-soft truffle cheese), shredded
1 cup chicken stock
2 cups heavy whipping cream

Steps:

Melt 1 1/3 tablespoon butter with olive oil in a large saucepan over medium-high heat; cook mushrooms in the hot butter-oil mixture, stirring often, until browned on the edges, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Combine 2 teaspoons softened butter with garlic in a small bowl; butter a 9x13-inch baking dish with garlic butter.
Spread 1/3 the potatoes into the bottom of the prepared baking dish in a layer; season with salt, black pepper, 1/2 the thyme leaves, and 1/2 the cooked mushrooms. Sprinkle almost half the sottocenere cheese over potatoes, reserving about 3 tablespoons for the top. Layer next 1/3 the potatoes over cheese, season with salt and black pepper, remaining 1/2 thyme leaves, 1/2 the remaining cheese, remaining mushrooms, and last layer of potatoes. Season potatoes with more salt and black pepper. Pour chicken stock and cream over the top. Sprinkle with more salt and black pepper and reserved 3 tablespoons of sottocenere cheese. Cover dish loosely with aluminum foil; tent the foil a little so it doesn't touch the potatoes.
Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 more minutes. Let cool slightly before serving.

Nutrition Facts : Calories 640.6 calories, Carbohydrate 47.6 g, Cholesterol 152.1 mg, Fat 44.8 g, Fiber 3.7 g, Protein 15.9 g, SaturatedFat 26.6 g, Sodium 413.9 mg, Sugar 3.1 g

TRUFFLED POTATO GRATIN

Truffled Potato Gratin image

Categories Mushroom Potato Side Bake Christmas Casserole/Gratin Fall Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 10 servings

Number Of Ingredients 6

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

Steps:

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.

Tips:

Use high-quality ingredients, especially the cheese and potatoes. Freshly grated cheese will melt more smoothly and provide a richer flavor. Yukon Gold potatoes are a good choice for this dish, as they hold their shape well and have a creamy texture.
Slice the potatoes thinly and evenly so that they cook evenly. A mandoline slicer can be helpful for this task.
Layer the potatoes and cheese in a single layer in a baking dish. This will help to ensure that the potatoes cook evenly and that the cheese melts evenly.
Bake the gratin in a preheated oven until the potatoes are tender and the cheese is melted and bubbly. This will usually take about 45 minutes to an hour.
Let the gratin cool for a few minutes before serving. This will help to prevent the cheese from becoming stringy.
Garnish the gratin with fresh herbs, such as parsley or chives, before serving. This will add a pop of color and flavor.

Conclusion:

Truffled potato gratin is a delicious and elegant dish that is perfect for special occasions. It is easy to make and can be tailored to your own taste preferences. With its creamy texture, rich flavor, and beautiful presentation, this dish is sure to impress your guests.