CHEF JOHN'S TRUFFLED POTATO GRATIN
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
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
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Kulsum Bibi
[email protected]This gratin is the perfect comfort food. It's cheesy, creamy, and so satisfying.
Luvly Smith
[email protected]I'm not sure I would make this gratin again. It was good, but not amazing.
khodor sandakli
[email protected]This gratin is a lot of work, but it's worth it. The flavor is incredible!
star MNA
[email protected]I followed the recipe exactly, but my gratin didn't turn out as creamy as I expected. I'm not sure what I did wrong.
Gavin King
[email protected]This gratin was a bit too rich for my taste. I think I would have preferred it with a lighter sauce.
Vengeance
[email protected]I'm definitely going to make this gratin for my next dinner party. It looks so elegant and delicious.
Zafar Alam
[email protected]This gratin looks amazing! I can't wait to try it. Thanks for sharing the recipe.
Magret Mupanduki
[email protected]I'm not a huge fan of truffles, but I really enjoyed this gratin. The truffle flavor was very subtle and didn't overpower the other flavors in the dish.
Shafallah Khan
[email protected]I made this gratin for my family last night and it was a hit! Everyone loved the creamy, cheesy texture and the subtle truffle flavor. It was the perfect side dish for our roasted chicken.
Asonzock Samsin
[email protected]This truffled potato gratin is an absolute delight! The creamy sauce, rich cheese, and aromatic truffle flavor come together perfectly. It's a decadent side dish that's sure to impress your guests.