Truffle Potato Gratin
This creamy and indulgent truffle potato gratin features thinly sliced potatoes layered with Gruyère cheese, truffle butter, and crème fraîche for a luxurious twist on a classic comfort dish.
Equipment
- Baking Dish
- Sharp Knife
- Saucepan
- Whisk
- Oven
Ingredients
Main Ingredients
- 4 medium russet potatoes peeled and thinly sliced
- 3 cups Gruyère cheese grated
- 2 oz black truffle butter diced
- 6 oz crème fraîche or heavy cream for a richer texture
- 1 tsp truffle salt or regular salt + a dash of truffle oil
- 2 cloves garlic minced
- 1 tsp fresh thyme chopped
- ½ tsp black pepper
- 1 tbsp butter for greasing the dish
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
- Arrange a layer of thinly sliced potatoes at the bottom of the dish. Sprinkle with salt, pepper, thyme, and a handful of Gruyère cheese.
- In a saucepan over low heat, melt the truffle butter, then mix in crème fraîche and minced garlic. Stir until smooth.
- Pour a little of the truffle butter mixture over the first layer of potatoes. Add another layer of potatoes and repeat until all ingredients are used.
- Sprinkle the final layer with extra Gruyère cheese and bake for 45 minutes or until golden and bubbling.
- Once out of the oven, drizzle a little truffle oil for an extra punch of flavor. Let it rest for 5–10 minutes before serving.
Notes
For extra crispiness, finish the gratin under the broiler for the last 5 minutes. If you prefer a lighter version, swap crème fraîche for Greek yogurt and use reduced-fat cheese.