Truffle Potato Gratin

Truffle Potato Gratin is rated 5.0 out of 5 by 5.
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Prep Time: 20 minutes
Cook Time: 75 minutes
Servings: 6 to 8

Ordinary potatoes become a sensational side dish when baked in a rich mixture of cream, crème fraîche and nutty Gruyère cheese. Finishing it with a drizzle of truffle oil adds an aromatic touch.

Ingredients:

  • 2 lb. (1 kg) Yukon Gold potatoes
  • Kosher salt and freshly ground pepper
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. white truffle oil, plus more for drizzling
  • 1 yellow onion, diced
  • 1 1/2 cups (12 fl. oz./375 ml) heavy cream
  • 1 cup (4 oz./125 g) shredded Gruyère cheese
  • 1/2 cup (4 oz./125 g) crème fraîche
  • Finely chopped fresh thyme for garnish (optional)

Directions:

Preheat an oven to 400°F (200°F). Butter a gratin dish or 9-inch (23-cm) square baking dish.

Using a mandoline or a very sharp knife, cut the potatoes into slices about 1/8 inch (3 mm) thick. Arrange the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle lightly with salt and pepper.

In a saucepan over medium heat, warm the olive oil and truffle oil. Add the onion to the pan and sauté until tender, about 4 minutes. Add the cream and bring to a simmer. Simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in 3/4 cup (3 oz./90 g) cup of the cheese and cook, stirring, until melted. Remove the mixture from the heat and stir in the crème fraîche. Season with salt and pepper.

Pour the cream mixture evenly on top of the potatoes and sprinkle the remaining 1/4 cup (1 oz./30 g) cheese evenly on top. Bake until the mixture is golden brown and bubbly and the potatoes are tender when pierced with a sharp knife, about 1 hour. Let the gratin rest for about 15 minutes. Drizzle lightly with more truffle oil, garnish with thyme and serve immediately. Serves 6 to 8.

Williams Sonoma Test Kitchen

Rated 5 out of 5 by from Simple & elegant This is now my go to Gratin Recipe. I'm usually very picky about my recipes, but this was very easy and everyone loved it. Will definitely make again.
Date published: 2017-12-27
Rated 5 out of 5 by from Wonderful flavor! I made this for Christmas dinner and it was wonderful! It got rave reviews from everyone. I cooked it in my Le Creuset bakeware and it looked very elegant.
Date published: 2017-12-27
Rated 5 out of 5 by from Amazing! So good. I had several people at the table that were not crazy about truffles. This recipe however, is perfect. The truffle is not overwhelming - just perfect. I had left over filet mignon roast but no potatoes. They were amazing.
Date published: 2017-12-26
Rated 5 out of 5 by from Make This... I made this recipe for a early Christmas dinner party and it was a complete hit!! It was well talked about over the table and lots of oohs and ahhhs. It was also gone! This is a keeper recipe and I will incorporate it into Christmas menu annually. Make it, you'll be delighted!!!
Date published: 2017-12-23
Rated 5 out of 5 by from Simply Delicious! Made this last night and not only was it easy to make but was utterly delicious and a hit. I will make it again on Christmas day.
Date published: 2017-12-16
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