Recipe by Chef John
"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."
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1 1/3 tablespoons
russet potatoes, peeled and very thinly sliced
salt and freshly ground black pepper to taste
minced fresh thyme, divided
sottocenere (Italian semi-soft truffle cheese), shredded
heavy whipping cream
AMAZING!! I am on a truffle kick at the moment - spreading truffle butter on my bagel and pizza crust, and anything else I can find, including my fingertips. Also thanks for the tip on the cheese. I got something similar at Trader Joes, but it was not quite as good.
As always, Chef John puts out great information. Don't worry if you can't find certain things, (except heavy cream, no switching:) his recipes are meant to keep it pretty simple for us average joe's. Tried this one out substituting cheeses but it was still great. I did find a truffle oil spray at the store, completely out of the blue so used it.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Truffled Potato Gratin
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 404
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