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
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[email protected]This gratin was absolutely delicious. The truffle flavor was subtle but noticeable, and the potatoes were cooked to perfection. I will definitely be making this again!
JUDE OLIJI
[email protected]I thought this recipe was just okay. The flavors were good, but the texture was a bit too mushy for my taste.
Valentine Joseph
[email protected]This recipe is a keeper! I will definitely be making it again and again.
Muttea Syed
[email protected]I'm not a huge fan of truffles, but even I enjoyed this dish. The potatoes were creamy and the cheese was melted and gooey. I would definitely make this again, even without the truffles.
Katono Herbert
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler potato gratin recipes in the future.
Alison B
[email protected]I made this for my family and they loved it. The potatoes were perfectly tender and the truffle flavor was amazing.
Lwazi Nhloso Mbulazi
[email protected]I substituted gruyere cheese for the cheddar and it was delicious! This recipe is very versatile and I can't wait to experiment with different cheeses and toppings.
Praise Mabonga
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love the crispy top and the creamy interior.
Dhanu Maxx
[email protected]I followed the recipe exactly, but my gratin didn't turn out as creamy as I expected. The flavors were good, but the texture was a bit dry.
NEP Sangam
[email protected]This recipe is amazing! I have made it several times and it always turns out perfect. The combination of flavors is just incredible.
Sherdy Miles
[email protected]This potato gratin was a hit at my dinner party, and everyone raved about it. The truffle flavor really came through, and the potatoes were perfectly cooked. I will definitely be making this recipe again!