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Chef John's Truffled Potato Gratin

Chef John's Truffled Potato Gratin

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 h 15 m servings 641 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 44.8 g
  • 69%
  • Carbs:
  • 47.6g
  • 15%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Read all reviews 10
  1. 15 Ratings

Most helpful positive review

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...

Most helpful critical review

Tasted good, but watery,mushy.

Most helpful
Most positive
Least positive

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...

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 b...

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 chee...

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.

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 ...

I honestly just love anything you post. I love your blog and I love your recipes and your twist on things. You making everything unique and delicious! Thank you! This recipe is wonderful. I thr...

Delicious! It was a last minute decision to make this and no cheese stores would have been open, so instead I used provolone and drizzled truffle oil at each layer and that worked really well. I...

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 b...

I followed the recipe exactly and it was really good! I used a combination of three different mushrooms and the truffled cheese. So very good.

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