Chef John's Truffled Potato Gratin Recipe - Allrecipes.com
Chef John's Truffled Potato Gratin Recipe
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Chef John’s Truffled Potato Gratin
A creamy potato gratin starring a special truffle-studded Italian cheese. See more
  • READY IN hrs

Chef John's Truffled Potato Gratin

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  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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Reviews More Reviews

Nov 15, 2013

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.

 
Apr 21, 2014

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!!

 

6 Ratings

Jul 12, 2014

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.

 
Jan 09, 2014

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.

 

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Nutrition

  • Calories
  • 641 kcal
  • 32%
  • Carbohydrates
  • 47.6 g
  • 15%
  • Cholesterol
  • 152 mg
  • 51%
  • Fat
  • 44.8 g
  • 69%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 15.9 g
  • 32%
  • Sodium
  • 478 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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