Black Truffle and Potato Gratin
Creamy Peppered Potato Gratin
Classic potato gratin is a simple dish comprised of thinly sliced potatoes, layered in a baking dish, covered with cream, and baked until golden brown and bubbly.
We’ve given gratin an upgrade by infusing the cream with shallots, garlic and herbs, and layering the potato with slices of black truffle. A generous sprinkling of Gruyere is added at the end, and the dish is garnished with more fresh herbs.
Feel free to make this gratin a day in advance; just wait to top with the Gruyere. Cool the baked gratin, cover and refrigerate. Bring to room temperature and then proceed with the Gruyere!
Potato Gratin with Sea Salt and Fresh Thyme
- 1 1/2 cups heavy cream
- 2 cloves garlic, peeled and smashed
- 1 medium shallot, peeled and quartered
- 1/2 teaspoon black peppercorns
- 1 teaspoon fleur de sel (sea salt)
- A few sprigs fresh thyme leaves (plus extra, for serving)
- 2 pounds russet potatoes, scrubbed
- 3 large fresh black truffles or preserved black truffles
- 4 ounces Gruyere, grated
- Pre-heat the oven to 325°F; spray a shallow baking dish with non-stick cooking spray.
- Place the cream, garlic, shallot, peppercorns, salt and thyme in a saucepan. Bring to a simmer, lower the heat and continue simmering – covered – for 5 minutes. Pour mixture through a strainer into a measuring cup and set aside.
- Using a mandoline or sharp knife, slice the potatoes and truffles very thinly. Starting and ending with the potatoes, layer in your baking dish, alternating with the truffles. Pour the strained cream over, cover with foil and bake for one hour.
- Turn the oven up to broil. Cover the top of the gratin with the grated Gruyere cheese and broil till golden brown. Let stand 5 – 10 minutes, garnish with thyme leaves and serve.