Best 2 Chef Johns Truffled Potato Gratin Recipes
Indulge in a culinary masterpiece with Chef John's Truffled Potato Gratin, a harmonious blend of creamy potatoes, rich truffle flavor, and a crispy, golden crust. This delectable dish is not just a side dish; it's an experience that elevates any meal.
Prepared with love and precision, this recipe guides you through each step, ensuring a perfect gratin every time. From selecting the finest potatoes to creating a luscious sauce infused with black truffles and Gruyère cheese, every detail is meticulously explained.
But the journey doesn't end there. Chef John also shares his secrets for creating two additional gratin variations that cater to different palates. For those who prefer a vegetarian option, the Spinach and Artichoke Gratin offers a vibrant twist with tender spinach, succulent artichoke hearts, and a creamy sauce.
And for those who crave a smoky, savory flavor, the Chorizo and Corn Gratin is an absolute delight. With its smoky chorizo, sweet corn, and a blend of cheeses, this gratin is a fiesta of flavors.
Each recipe is accompanied by detailed instructions, helpful tips, and stunning photographs that guide you effortlessly through the cooking process. So, prepare to tantalize your taste buds and impress your loved ones with Chef John's Truffled Potato Gratin and its delectable variations.
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
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 Potatoes Au Gratin
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
Tips:
- To achieve the perfect balance of flavors, use a combination of different types of cheese, such as Gruyère, Parmesan, and Fontina.
- To enhance the truffle flavor, grate fresh black truffles over the potatoes before baking.
- For a crispy top, sprinkle panko breadcrumbs or grated Parmesan cheese over the gratin before baking.
- Bake the gratin until it is golden brown and bubbly, about 30-35 minutes.
- Let the gratin rest for a few minutes before serving to allow it to set.
Conclusion:
Chef John's truffled potato gratin is an elegant and flavorful side dish that is perfect for special occasions. With its rich and creamy texture, tantalizing truffle flavor, and crispy top, this dish is sure to impress your guests. Whether you're serving it at a dinner party or enjoying it as a cozy comfort food, this gratin is sure to be a hit.
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