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Mario Batali's Potato Gratin with Black Truffles

Mario Batali
Servings: 6
1 to 2 hr

Hearty Potato Gratin

  • Ingredients
  • step-by-step directions
Mario Batali's Potato Gratin with Black Truffles
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve the potatoes and grate fresh black truffles over each serving.
Similar categories: Dinner Courses & Meals
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