WEEKDAYS 1e|12c|p

Mario Batali's Potato Gratin with Black Truffles

Holiday Potato Gratin Black Truffles Mario Batali
Hearty Potato Gratin
skill level
Easy
time
60-120min
servings
6
cost
$$
Contributed by :
Genuine Emmentaler, which is imported from Switzerland, is equivalent to Swiss cheese in the US.
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ingredients
  • 2 pounds Yukon Gold Potatoes (peeled and sliced crosswise into 1/8-inch thick slices)
  • Salt and Pepper to taste
  • 3 cups Heavy Cream
  • 3/4 cup grated Parmigiano-Reggiano
  • 1/4 teaspoon freshly grated Nutmeg
  • 1 small Black Truffle
  • 3/4 cup grated Emmentaler cheese
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 pounds Yukon Gold Potatoes (peeled and sliced crosswise into 1/8-inch thick slices)
    Salt and Pepper to taste
    Place a rack in the middle of the oven and preheat to 400 degrees F. Generously butter a gratin dish, or other shallow baking dish. Put the potatoes in the casserole dish. Season with salt and pepper.
  • 2
    3 cups Heavy Cream
    3/4 cup grated Parmigiano-Reggiano
    1/4 teaspoon freshly grated Nutmeg
    1 small Black Truffle
    Put the cream in a heavy bottomed pan and bring to a boil. Reduce to a simmer. Simmer for about 5 minutes. Stir in the Parmigiano and grate the nutmeg and half the truffle. Season the cream generously with salt and pepper.
  • 3
    3/4 cup grated Emmentaler cheese
    Carefully pour the cream on top of the potatoes and sprinkle on the emmentaler cheese. Grate more truffle on top and season with more pepper.
  • 4
     
    Bake in the oven until the top is a deep golden brown, about 40 minutes. Let the potatoes cool slightly (this will help thicken the cream and set the gratin) for at least 20 minutes.
  • 5
     
    Serve the potatoes and grate fresh black truffles over each serving.
 
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