Truffle Potato Gratin

• Main Ingredient: Potato
• Prep Time: 45 mins
• Cook Time: 1 hr 30 mins
• Serves: 6-8
• Recipe by: Le Creuset

A decadent twist on the classic dish. Layers of thinly sliced potatoes are baked to tender perfection, enveloped in a rich, creamy sauce infused with caramelised onions. Add freshly shaved truffles or additional truffle oil to the top of the finished gratin for added earthy flavor. Topped with fresh herbs and sea salt, it’s a perfect recipe for celebrating with friends and family,

Method

1. Preheat the oven to 400°C.
2. Prepare a 30cm Le Creuset Shallow Casserole with butter or cooking spray.
3. Cut the potatoes into 1/8 inch slices using a sharp knife or mandoline.
4. Arrange the potato slices in circles, slightly overlapping, in the bottom of the shallow casserole, and add ½ teaspoon salt to each layer before beginning the next layer.
5. In a medium-sized skillet, add the olive oil and truffle oil on medium heat.
6. Add the onions and 1 teaspoon salt, and cook until golden brown and caramelised, about 20-30 minutes.
7. Add chicken broth to deglaze the pan, then add the heavy cream, thyme bunch, and bay leaves
8. Bring the mixture to a simmer and cook until slightly thickened, about 5-6 minutes.
9. Remove the thyme and bay leaves and stir in 1 cup of Gruyere cheese, stirring until smooth and melted.
10. Remove the mixture from the heat and let it cool slightly.
11. Stir in the creme fraiche and season with salt and pepper.
12. Pour the cream mixture over the potatoes and sprinkle the remaining ½ cup Gruyere cheese on top Season with salt and pepper and arrange the caramelised onions evenly on top.
13. Bake until golden brown on top and is tender in the middle when pierced with a knife, about 45 minutes to an hour.
14. Allow the gratin to cool for about 15 minutes before serving.
15. Garnish with thyme leaves, chives and flaky sea salt and drizzle with additional truffle oil for extra flavor