Chef John's Truffled Potato Gratin

Chef John's truffled potato gratin recipe combines earthy flavors from a mix of mushrooms and a truffle-flavored cheese to take this dish to new heights.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 641 Calories

Ingredients

• 2 cups heavy whipping cream
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons butter, softened
• 1 cup chicken stock
• salt and freshly ground black pepper to taste
• 5 cups sliced mushrooms
• 5 russet potatoes, peeled and very thinly sliced
• 1 teaspoon minced fresh thyme, divided
• 6 ounces sottocenere (Italian semi-soft truffle cheese), shredded
• 1.3333333730698 tablespoons butter

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Melt 1 1/3 tablespoons butter with olive oil in a large saucepan over medium-high heat; add mushrooms. Cook, stirring often, until edges browned, 15 to 20 minutes.

Step 3

Combine 2 teaspoons softened butter and garlic in a small bowl. Grease a 9x13-inch baking dish with garlic butter.

Step 4

Layer 1/3 potatoes into the prepared baking dish; season with 1/2 thyme, salt, black pepper, and 1/2 cooked mushrooms. Reserve 3 tablespoons sottocenere cheese for top and set aside; layer 1/2 remaining cheese over mushrooms. Layer 1/3 potatoes over cheese; season with remaining 1/2 thyme, salt, black pepper, remaining 1/2 cheese, remaining 1/2 mushrooms, and remaining 1/3 potatoes. Season with salt and black pepper. Pour cream and chicken stock over top; season with salt and black pepper. Top with reserved 3 tablespoons cheese. Cover dish loosely with aluminum foil; tent foil a little so it doesn't touch potatoes.

Step 5

Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 minutes more. Cool slightly before serving.