TRUFFLED POTATO GRATIN
Categories Mushroom Potato Side Bake Christmas Casserole/Gratin Fall Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- Combine 2 cups cream, chopped thyme, black peppercorns, and 3 garlic cloves in heavy medium saucepan. Bring to simmer over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add remaining 2 garlic cloves. Cover; simmer 5 minutes. Strain cream into bowl.
- Preheat oven to 400°F. Butter 13x9x2-inch glass baking dish. Arrange 1/4 of potatoes in even layer in dish. Sprinkle with salt and pepper. Scatter 1/4 of truffle slices over. Spoon 1/4 of cream over. Repeat 3 more times, sprinkling any truffle liquid from jars over potato layers. Pour 2 cups cream over. Press potatoes firmly to compact. Cover dish with foil.
- Bake gratin 1 hour. Uncover and bake until top is brown, potatoes are tender, and cream bubbles thickly, about 20 minutes longer. Let stand 10 minutes before serving.
MOM'S SCALLOPED POTATO GRATIN
These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was "supposed" to be made--and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place.
Provided by Chef John
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
- Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
- Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
- Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
- Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 248.2 calories, Carbohydrate 29.2 g, Cholesterol 31.9 mg, Fat 10.8 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 6.6 g, Sodium 131.6 mg, Sugar 5.9 g
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