With the holidays in full swing, I love to find ways to add some extra luxuriousness to my favorite dishes, and nothing ticks that box quite like freshly shaved truffle on top of a bowl full of cheesy, creamy potato gratin that’s piping hot and bubbling at the rim! This recipe has been one of my staple dishes for years, and is one of the most requested dishes from family and friends. It was only last Christmas that I made the last minute decision to add some truffle sauce that I had in the fridge for one of the two potato gratin dishes I was serving at our Christmas Eve dinner. With my truffle loving children as my resident taste tasters, the two gratins were total hits, but it was the truffle version that disappeared within five minutes and had our guests coming back for seconds, third and fourths!

The cheesy, comfort food factor alone makes this truffle potato gratin the perfect dish to serve for any special occasion, not to mention that it goes beautifully with so many classics we know and love. Roast Turkey and rack of lamb are just some of the dishes that come to mind.

Add some freshly truffle before serving, and you’ve elevated this already insanely delicious dish to a whole new level!. This is totally optional of course, but it does add an extra touch of luxury and additional ooh’s and ahh’s if that’s the vibe you’re after. Either way, this truffle potato gratin is delicious. You can quote me on that!

Substitutions

I love the flavor and texture of sharp cheddar, gruyère and parmigiano reggiano – it’s my standard mixture for potato gratin. Feel free to play around with mixture and variety of cheese, anything with a good with a decent melting factor will work. Emmenthal, Asiago, and Grana Padano are some of the different cheeses you can use as substitutes.

Special equipment: a glass, ceramic gratin or pie dish approximately 9 inches with a two liter capacity. You can also make individual portions in ramekins or small gratin dishes. Note that the baking time will be significantly reduced.

Prep time: 30 minutes Cook time: 60 to 75 minutes

Truffle potato gratin – Serves 6 to 8

Ingredients:

• 1 brown onion, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 4 large yellow potatoes (about 1 ½ to 2 pounds), thinly sliced on a mandolin or by hand. They should be between 1/4 and 1/8th or an inch thick
• 1 ¼ cup heavy cream
• two tablespoon black or white truffle sauce or paste *note that black truffle sauce is stronger and white truffle will have a more delicate flavor
• 1 cup grated gruyère cheese
• ½ cup grated sharp cheddar cheese
• ½ cup grated Parmigiano Reggiano (parmesan)
• 1 teaspoon salt
• Freshly ground black pepper
• freshly shaved black or summer truffle to finish (optional)

Instructions:

1. Preheat your oven to 180°C (350°F).
2. In a small bowl, combine the shredded Gruyère, cheddar, and Parmigiano-Reggiano cheese.
3. Mix the truffle paste or sauce into the cream with the salt.
4. Butter your gratin dish. Arrange your thinly sliced potatoes in a circular layer (the potatoes can slightly overlap). Add one third of the heavy cream and truffle mixture, two thirds of the onion and one third of the cheeses, seasoning with salt and a touch of pepper as you go. Repeat for three layers (the onion will only be used in the first two layers).
5. Top the third layer of potatoes with the remaining cream mixture and cheese.
6. Bake in the preheated oven for approximately an hour (the cooking time will depend on the depth of your dish), or until the top is golden brown and bubbly, and the potatoes are cooked through.
7. Remove from the oven.
8. Shave on some fresh truffle if desired
9. Serve immediately and enjoy. Leftovers can be stored well-wrapped in the fridge for up to two days. Reheat in a preheated oven (minus the fresh truffle, it will dry up) and serve.

Bon appetit!

Find more delicious truffle recipes here