SHIP A POTATO RECIPES

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TRUFFLE POTATO GRATIN | WILLIAMS SONOMA



Truffle Potato Gratin | Williams Sonoma image

<p>Ordinary potatoes become a sensational side dish when baked in a rich mixture of cream, cr&#232;me fra&#238;che and nutty Gruy&#232;re cheese. Finishing it with a drizzle of truffle oil adds an aromatic touch.</p>

Provided by WILLIAMS-SONOMA.COM

Total Time 95 minutes

Prep Time 20 minutes

Cook Time 75 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

2 lb. (1 kg) Yukon Gold potatoes
Kosher salt and freshly ground pepper
1 Tbs. extra-virgin olive oil
1 Tbs. white truffle oil, plus more for drizzling
1 yellow onion, diced
1 1/2 cups (12 fl. oz./375 ml) heavy cream
1 cup (4 oz./125 g) shredded Gruy&#232;re cheese
1/2 cup (4 oz./125 g) cr&#232;me fra&#238;che
Finely chopped fresh thyme for garnish (optional)

Steps:

  • Preheat an oven to 400&#176;F (200&#176;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 saut&#233; 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 cr&#232;me fra&#238;che. 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

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