Medium French Side Dish

Chef John's Truffled Potato Gratin

Name: Chef John's Truffled Potato Gratin
Prep time: 28 min
Cook time: 62 min
Total time: 90 min
Yield: 4 servings
Cuisine: French
Ingredients: 1.33 tablespoons unsalted butter; 1 tablespoon olive oil; 5 cups sliced mushrooms; 2 teaspoons unsalted butter , softened; 1 clove garlic , Optional; 5 russets potatoes , peeled and very thinly sliced; 1 teaspoon minced fresh thyme leaves; salt and freshly ground black pepper to taste; 6 ounces sottocenere , Italian semi-soft truffle cheese; 2 cups heavy whipping cream; 1 cup chicken stock

Total Time

1h 30m

28m prep · 62m cook

Servings

4 people

Rating

—

Difficulty

Medium

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I used a mix of brown and lobster mushrooms, which worked very nicely, but this Chef John's truffled potato gratin 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.

Ingredients

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

Instructions

1

Melt 1 1/3 tablespoons butter with olive oil in a large saucepan over medium-high heat; add mushrooms. Cook, stirring often, until edges browned, 15 to 20 minutes.
2

Preheat the oven to 350 degrees F (175 degrees C).
3

Combine 2 teaspoons softened butter and garlic in a small bowl. Grease a 9x13-inch baking dish with garlic butter.
4

Layer 1/3 potatoes into the prepared baking dish; season with 1/2 thyme, salt, black pepper, and 1/2 cooked mushrooms. Reserve 3 tablespoons sottocenere cheese for top and set aside; layer 1/2 remaining cheese over mushrooms. Layer 1/3 potatoes over cheese; season with remaining 1/2 thyme, salt, black pepper, remaining 1/2 cheese, remaining 1/2 mushrooms, and remaining 1/3 potatoes. Season with salt and black pepper. Pour cream and chicken stock over top; season with salt and black pepper. Top with reserved 3 tablespoons cheese. Cover dish loosely with aluminum foil; tent foil a little so it doesn't touch potatoes.
5

Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 minutes more. Cool slightly before serving.