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Chef John's Truffled Potato Gratin
Chef John's Truffled Potato Gratin
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Elevate your potato gratin with earthy mushrooms and decadent truffle cheese for a luxurious twist.
Ingredients:
  • 1.3333333730698 tablespoons butter
  • 5 cups sliced mushrooms
  • 2 teaspoons butter, softened
  • 1 clove garlic, minced
  • 5 russet potatoes, peeled and very thinly sliced
  • salt and freshly ground black pepper to taste
  • 1 teaspoon minced fresh thyme, divided
  • 6 ounces sottocenere (Italian semi-soft truffle cheese), shredded
  • 1 cup chicken stock
  • 2 cups heavy whipping cream
Instructions:
  • In a large saucepan over medium-high heat, melt 1 1/3 tablespoon of butter with olive oil. Add mushrooms and cook, stirring often, until browned on the edges, about 15 to 20 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Mix 2 teaspoons of softened butter with garlic in a small bowl, then use the garlic butter to grease a 9x13-inch baking dish.
  • Arrange a third of the potatoes at the bottom of the baking dish; season with salt, black pepper, half of the thyme leaves, and half of the cooked mushrooms. Sprinkle with most of the sottocenere cheese, saving about 3 tablespoons for later. Layer another third of the potatoes over the cheese, seasoning with salt, black pepper, the remaining thyme leaves, half of the remaining cheese, the rest of the mushrooms, and the last layer of potatoes. Season the top layer with more salt and black pepper. Pour chicken stock and cream over the dish, then sprinkle with salt, black pepper, and the reserved 3 tablespoons of sottocenere cheese. Loosely cover the dish with foil, tenting it slightly to avoid touching the potatoes.
  • Bake in the preheated oven for 45 minutes until potatoes are bubbly. Remove foil and bake for an additional 15 minutes until the top is browned. Allow to cool slightly before serving.

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