Recipe

Potato Gratin With Truffle Oil Recipe

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Ingredients

1 tbsp white truffle oil .
8 oz Fontina cheese, well chilled .
coarse salt & freshly ground black pepper .
3 lbs yukon gold potatoes, peeled & cut into 1/8-inch thick slices .
1 1/2 c creme fraiche (see note) .
1 tbsp minced fresh herbs, of your choice (thyme, basil, rosemary or combination of)

Directions

Step #1 Preheat oven to 400F degrees F.
Step #2 Butter a 9-inch x 13-inch baking dish.
Step #3 Remove rind & shred Fontina cheese using a hand grater.
Step #4 Place 1/2 the potatoes, overlapping slightly, in prepared baking dish.
Step #5 Salt & pepper slices generously.
Step #6 With a rubber spatula, spread half the crème fraiche over the potatoes.
Step #7 Then sprinkle 1/2 the cheese over the crème fraiche.
Step #8 Make a second layer in the same way using the remaining ingredients.
Step #9 Bake potato gratin on center rack of your oven, uncovered, for approximately 30 mins.
Step #10 Then lower heat to 350 degrees F.
Step #11 & bake approximately 30 more mins or until potatoes are tender when pierced with a knife.
Step #12 Potatoes will have a golden brown crust on top.
Step #13 NOTE: If you can't find crème fraiche, make your own by whisking together 1 1/4 c whipping cream & 1/2 c sour cream Let stand at about room temp until thickened, approximately 6 hrs or overnight.
Step #14 Cover up & put in the fridge.
Step #15 Can be stored up to 1 week in the refrigerator.
Step #16 Makes about 1 3/4 c.
Step #17 NOTE: Cover up with aluminum foil wrap if potatoes become too brown.
Step #18 Remove from oven & let this stand 10 mins.
Step #19 NOTE: Gratin can be prepared up to 4 hrs ahead.
Step #20 Cool, cover loosely with aluminum foil wrap & put in the fridge.
Step #21 Reheat, covered with aluminum foil wrap, in a preheated 350 degree F.
Step #22 oven until hot, approximately 20 to 25 mins.
Step #23 Drizzle truffle oil over the top & sprinkle with herb just before serving.
Enjoy the Potato Gratin With Truffle Oil recipe

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