Truffled Potato Gratin
Serves: 6
Meagan Lindgren
1 January 1970
Based on User reviews:
41
Spice
46
Sweetness
52
Sourness
41
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
4 cups
Whipping Cream (divided)2 tbsps
Thyme (chopped fresh)5 large
Garlic Cloves (crushed, divided)Directions:
1
Combine 2 cups cream, chopped thyme, black peppercorns, and 3 garlic cloves in heavy medium saucepan
2
Bring to simmer over medium heat
3
Cover, reduce heat to medium-low, and simmer 15 minutes
4
Add remaining 2 garlic cloves
5
Cover; simmer 5 minutes
6
Strain cream into bowl
7
Preheat oven to 400°F
8
Butter 13x9x2-inch glass baking dish
9
Arrange 1/4 of potatoes in even layer in dish
10
Sprinkle with salt and pepper
11
Scatter 1/4 of truffle slices over
12
Spoon 1/4 of cream over
13
Repeat 3 more times, sprinkling any truffle liquid from jars over potato layers
14
Pour 2 cups cream over
15
Press potatoes firmly to compact
16
Cover dish with foil
17
Bake gratin 1 hour
18
Uncover and bake until top is brown, potatoes are tender, and cream bubbles thickly, about 20 minutes longer
19
Let stand 10 minutes before serving
20
Combine 2 cups cream, chopped thyme, black peppercorns, and 3 garlic cloves in heavy medium saucepan
21
Bring to simmer over medium heat
22
Cover, reduce heat to medium-low, and simmer 15 minutes
23
Add remaining 2 garlic cloves
24
Cover; simmer 5 minutes
25
Strain cream into bowl
26
Preheat oven to 400°F
27
Butter 13x9x2-inch glass baking dish
28
Arrange 1/4 of potatoes in even layer in dish
29
Sprinkle with salt and pepper
30
Scatter 1/4 of truffle slices over
31
Spoon 1/4 of cream over
32
Repeat 3 more times, sprinkling any truffle liquid from jars over potato layers
33
Pour 2 cups cream over
34
Press potatoes firmly to compact
35
Cover dish with foil
36
Bake gratin 1 hour
37
Uncover and bake until top is brown, potatoes are tender, and cream bubbles thickly, about 20 minutes longer
38
Let stand 10 minutes before serving