Truffle Potato Gratin

DIFFICULTY
Average Average
PREP TIME
Under 2 Hrs. Under 2 Hrs.
COOK TIME
Under 2 Hrs. Under 2 Hrs.
SERVES
6-8 6-8
Truffle Potato Gratin
Main INGREDIENTS
  • Vegetables
FOR THIS RECIPE WE LOVE TO USE
Flamme Dorée Shallow Casserole
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Flamme Dorée Shallow Casserole
Ingredients
Method

Ingredients

  • 1 tablespoon butter, for preparing the dish
  • 1.3kg potatoes
  • 3 teaspoons salt, divided
  • 1 tablespoon olive oil
  • 1 tablespoon truffle oil, plus more for drizzling
  • 2 yellow onions, sliced
  • ½ cup (120ml) chicken broth
  • 1 ½ cups (360ml) heavy cream
  • 1 bunch thyme, reserving a few sprigs for garnishing
  • 2 bay leaves
  • 1 ½ cups (150g) shredded Gruyere cheese
  • ¼ cup (60g) crème fraiche
  • Salt and pepper, to taste
  • Chopped chives and thyme leaves for garnishing
  • Flaky sea salt for finishing

  • Method

  • 1
    Preheat the oven to 200°C. Prepare a 22cm Le Creuset Signature Shallow Casserole with butter or cooking spray. Cut the potatoes into ⅛ inch (0.5 cm) slices using a sharp knife or mandoline. Arrange the potato slices in circles, slightly overlapping, in the bottom of the shallow casserole, and add ¼ teaspoon salt to each layer before beginning the next layer.
  • 2
    In a medium-sized skillet, add the olive oil and truffle oil over medium heat. Add the onions and 1 teaspoon salt, and cook until golden brown and caramelised, about 20-30 minutes. Set aside.
  • 3
    Add chicken broth to deglaze the skillet, then add the heavy cream, thyme bunch, and bay leaves. Bring the mixture to a simmer and cook until slightly thickened, about 5-6 minutes. Remove the thyme and bay leaves and stir in 1 cup (100g) Gruyere cheese, stirring until smooth and melted.
  • 4
    Remove the mixture from the heat and let cool slightly. Stir in the crème fraiche and season with salt and pepper.
  • 5
    Pour the cream mixture over the potatoes and sprinkle the remaining ½ cup (50g) Gruyere cheese on top. Season with salt and pepper and arrange the caramelised onions evenly on top. Bake until golden brown on top and is tender in the middle when pierced with a knife, about 45 minutes to an hour.
  • 6
    Allow the gratin to cool for about 15 minutes before serving. Garnish with thyme leaves, chives and flaky sea salt and drizzle with additional truffle oil for extra flavour.
 
To add extra depth of flavour, you can use a mix of truffle oil and a small amount of truffle salt for garnish.
 
 
Le Creuset