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Winter Truffle Potato Gratin
4
Servings
20
Preparation (min.)
45
Cooking (min.)
Ingredients
- 800 g of potatoes
- 30 g of winter truffle paste by Plantin
- 30 cl of heavy cream
- 15 cl of milk
- 1 clove of garlic
- 80 g of grated cheese
- 20 g of butter
- A few sprigs of thyme
- Salt
- Pepper
- Nutmeg
Gratin of Potatoes with Winter Truffle Paste
A generous and comforting recipe, perfect for showcasing truffles in a classic dish.
The potatoes are arranged in thin slices and then coated with a creamy mixture delicately flavored with Plantin's winter truffle paste. The whole is then baked until it achieves a melting texture in the center and a beautifully golden top.
A delicious side dish that pairs well with both meat and poultry or a lovely salad.
The potatoes are arranged in thin slices and then coated with a creamy mixture delicately flavored with Plantin's winter truffle paste. The whole is then baked until it achieves a melting texture in the center and a beautifully golden top.
A delicious side dish that pairs well with both meat and poultry or a lovely salad.
Cook this recipe with Plantin products
Coming soon
![Black truffle-flavoured extra virgin olive oil]( "Black truffle-flavoured extra virgin olive oil")
![Black truffle-flavoured extra virgin olive oil]( "Black truffle-flavoured extra virgin olive oil")
Preparation
Prepare the Potatoes
Peel the potatoes and slice them into thin, even rounds, ideally using a mandoline. Do not rinse them after cutting to retain their starch, which will help bind the gratin.
Prepare the Dish
Preheat the oven to 180 °C. Rub the bottom and sides of the dish with the halved garlic clove, then generously butter the dish.
Prepare the Truffle Cream
In a bowl, mix the liquid cream with the milk. Add the Plantin winter truffle paste and mix until you achieve a smooth preparation. Season with a bit of pepper and a pinch of nutmeg.
Assemble the Gratin
Place a first layer of potatoes at the bottom of the dish. Pour a bit of truffle cream, then continue alternating layers of potatoes and cream.
Add the Cheese
Finish with a final layer of potatoes, then sprinkle the grated cheese on top. Add a few small knobs of butter and some thyme leaves.
Bake the Gratin
Bake for about 40 to 45 minutes, until the potatoes are perfectly tender and the top is golden brown. Check for doneness by inserting the blade of a knife into the center of the gratin.
Serve
Let the gratin rest for a few minutes after taking it out of the oven before serving.
Plantin Chef’s tip(s)
Mix the winter truffle paste directly into the cream before layering the gratin to evenly distribute its flavors among all the layers of potatoes. Also, avoid over-seasoning to allow the truffle to fully express itself.
