Truffled Potato Gratin
A luxurious and elegant potato gratin made with layers of thinly sliced russet potatoes, fresh black truffles, and rich cream infused with thyme, garlic, and black peppercorns. This indulgent side dish is perfect for special occasions.
Ingredients
- •4 cups whipping cream, divided
- •2 tablespoons chopped fresh thyme
- •15 whole black peppercorns
- •5 cloves large garlic cloves
- •5 pounds russet potatoes
- •3 whole black truffles
- •sliced paper-thin
Cooking Instructions
- 1.
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.
20 min
- 2.
Preheat oven to 400°F. Butter 13x9x2-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.
15 min
- 3.
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.
90 min
