Potato Gratin with Truffle Oil is a velvety elegant and absolutely delicious potato side dish that is very easy to assemble and smells amazing while baking. The truffle oil brings this potato gratin to a totally new heights! I would not consider this Potato Gratin with Truffle Oil as an everyday gratin dish, but this is a special-occasion gratin!
Potato Gratin with Truffle Oil makes a terrific accompaniment for beef or lamb, but it makes a great side dish to baked ham, roast chicken or grilled salmon, as well. Would not this gratin be perfect for your next hvoliday mean?
Did you know that truffle oil is like an aphrodisiac! One whiff and the seductive smell sends me to heaven! I have personally taken a poll of my lady friends, and most feel the same way I do. So, what are you waiting for? Give truffle oil a try in your cooking. It is so gourmet!
- 8 ounces Fontina cheese, well chilled
- 3 pounds Yukon Gold potatoes, peeled and cut into 1/8-inch thick slices
- Coarse salt and freshly ground black pepper
- 1 1/2 cups creme fraiche*
- 1 tablespoon white truffle oil**
- 1 tablespoon fresh herbs of your choice(thyme, basil, rosemary, or a combination of), minced
Preheat oven to 400 degrees F. Place oven rack in the middle of the oven. Butter a 9-inch x 13-inch baking dish.
Remove rind and shred fontina cheese using a hand grater.
Place 1/2 the potatoes, overlapping slightly, in prepared baking dish. Salt and pepper slices generously. With a rubber spatula, spread half the creme fraiche over the potatoes. Then sprinkle 1/2 the cheese over the creme fraiche. Make a second layer in the same way using the remaining ingredients.
Bake potato gratin on center rack of your oven, uncovered, for approximately 30 minutes. Then lower heat to 350 degrees F. and bake approximately 30 more minutes or until potatoes are tender when pierced with a knife. Potatoes will have a golden brown crust on top. N OTE: Cover with aluminum foil if potatoes become too brown. Remove from oven and let stand 10 minutes.
Gratin can be prepared up to 4 hours ahead. Cool, cover loosely with aluminum foil and refrigerate. Reheat, covered with aluminum foil, in a preheated 350 degree F. oven until hot, approximately 20 to 25 minutes. Drizzle truffle oil over the top and sprinkle with herb just before serving.
Makes 8 servings.
* If you can not find creme fraiche, make your own by whisking together 1 1/4 cups whipping cream and 1/2 cup sour cream. Let stand at room temperature until thickened, approximately 6 hours or overnight. Cover and refrigerate. Can be stored up to 1 week in the refrigerator. Makes about 1 3/4 cups.
** Truffle oil is top-quality olive oil that has been infused with either white or black truffles. Both types of truffles have an earthy, mushroom like flavor. Truffle oil was originally created when truffles are soaked in olive oil. Before commercial truffle oil was introduced in the 1980s, chefs in Italy and France traditionally made their own by steeping tiny bits of fresh truffles in high-quality olive oil.
Sources: Recipe by Betty Rosbottom, from the Tribune Media Services, February 18, 2006.
Categories:Baking & New Potatoes Healthy Recipe Collection (Low fat, Low Calorie, Low Carb) Side Dishes Truffles & Truffle Oils