KING HARRY POTATO RECIPES

Steps:

• Preheat an oven to 400°F (200°F). Butter a gratin dish or 9-inch (23-cm) square baking dish.
• Using a mandoline or a very sharp knife, cut the potatoes into slices about 1/8 inch (3 mm) thick. Arrange the potato slices, slightly overlapping, on the bottom of the prepared dish. Sprinkle lightly with salt and pepper.
• In a saucepan over medium heat, warm the olive oil and truffle oil. Add the onion to the pan and sauté until tender, about 4 minutes. Add the cream and bring to a simmer. Simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in 3/4 cup (3 oz./90 g) cup of the cheese and cook, stirring, until melted. Remove the mixture from the heat and stir in the crème fraîche. Season with salt and pepper.
• Pour the cream mixture evenly on top of the potatoes and sprinkle the remaining 1/4 cup (1 oz./30 g) cheese evenly on top. Bake until the mixture is golden brown and bubbly and the potatoes are tender when pierced with a sharp knife, about 1 hour. Let the gratin rest for about 15 minutes. Drizzle lightly with more truffle oil, garnish with thyme and serve immediately. Serves 6 to 8.
• Williams Sonoma Test Kitchen

Steps:

• In a large fry pan over medium heat, melt 4 Tbs. of the butter. Add the leeks and 1 Tbs. salt, stirring to coat the leeks with the butter. Cover and cook, stirring occasionally, until the leeks are tender, about 20 minutes. Add the thyme, nutmeg, 3/4 tsp. pepper and the cream and simmer, uncovered, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool.
• Preheat an oven to 400ºF (200ºC). Grease a 9-inch (23-cm) square baking dish or large gratin dish with the remaining 1 Tbs. butter.
• In a bowl, combine the Gruyère and Parmesan cheeses. Layer one-third of the potatoes in the baking dish and spread one-third of the leek mixture on top. Sprinkle with one-third of the cheeses, then 1 Tbs. of the chives. Repeat the layering 2 more times. Top with several grindings of pepper.
• Cover the dish with aluminum foil, transfer to the oven and bake for 45 minutes. Remove the foil and continue baking until the potatoes are tender and the crust is golden brown, about 30 minutes more. Let the gratin stand for 15 minutes before serving. Serves 8.
• Williams Sonoma Test Kitchen