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
This is awesome. An elegant, absolutely delicious side dish that is very easy to assemble and smells amazing while baking - what more can you ask for? I used a lot more mushrooms than called for, run through the food processor to slice very thin and just a bit more cheese because it was the portion size I bought. Note: sottocenere is not cheap but you need very little to give a BIG taste punch. I also left a little of the peel on the potatoes as I like the added texture. Do let the casserole sit for 10 minutes or so to set up. Guests raved about it and nothing was left. One thing: I would prefer that the potatoes be given in pounds rather than number because size varies so much. But thanks for this great, easy recipe. It's a definite keeper!!
Tasted good, but watery,mushy.
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.
Making for Christmas Dinner. I am such a Chef John aficionado I goggled "incredibly cheap Chinese Mandolin" and got one for ten bucks from Bed Bath and Beyond. Found Truffle Cheese at my near by Mollie Stones. used jar thyme cause though I had the fresh but I just got lazy. 5 Russets made a lot of potatoes so we will have the rest tomorrow morning with sausage for breakfast. Now baking away and I love it!
Made exactly as written except I couldn't find the Sottocenere cheese looked online and saw you could substitute Fontina cheese. It got rave reviews! Will be making this again. Thanks Chef John.
What's not to like about cheese and potatoes? I couldn't find any sottocenere so I used a local truffled sheep cheese. The taste was good but there was a lot of oil produced. Next time I'll blot while it sits before serving. I'm sure it'll be 5-star great the next time.
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: 641
** Calories from Fat: 404
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