Truffled Potato Gratin

Truffled Potato Gratin
Truffled Potato Gratin

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

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, and cut into 1/8"-thick slices

  • 3

    fresh black truffles sliced paper-thin (or three 1/3-oz jars whole black truffles)

Directions

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 degrees. Butter 13- by 9- by 2-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. This recipe yields 10 servings.

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