Disclosure: This post is sponsored by Calphalon. All opinions are my own.
Gruyère, Fontina and Parmesan cheeses baked with sliced potatoes and black truffle! The perfect side dish.
Gather over a home-cooked meal with the ones you love this Thanksgiving. I love turkey, but I’m all about the Thanksgiving side dishes. We all have our traditional favorites, but there’s always room for another. This Three Cheese Truffled Potatoes Au Gratin dish is one that you’ll want to squeeze in your menu.
What is potatoes au gratin?
Potatoes au gratin is a dish made with thinly sliced potatoes layered with a cream, garlic, cheese mixture, sprinkled with thyme. A “gratin” is any dish that is topped with cheese or breadcrumbs mixed with butter, then heated in the oven or under the broiler until brown and crispy. It’s cheesy, cream and so delicious!
What main Ingredients are needed for this Three Cheese Truffled Potatoes Au Gratin?
Potatoes: white baking potatoes are used for this dish. Though, any variety would work as well.
Cheeses: Gruyère cheese is the main cheese used when making any gratin. I also used fontina and Parmesan cheeses. Any white, mild cheese would be good.
Truffle: to get the truffle flavor, white truffle oil is used to sauté the aromatics and black truffle spread or paste is used in the sauce.
Aromatics: a combination of fresh garlic and shallots gives the dish the perfect taste!
How is the Three Cheese Truffled Potatoes Au Gratin put together?
Start with peeling and slicing the potatoes very thinly with a knife or a mandolin. Set them aside until you make the cheese sauce.
Sauté sliced shallot and garlic in truffle oil. Then add heavy cream and truffle spread or pate. This can be purchased in specialty food stores or on Amazon.
Stir in the Gruyère, fontina and Parmesan cheeses and cook until they are melted and the mixture is smooth. Arrange the potato slices, in a pattern to the Calphalon 10 inch Fry Pan. You can arrange them by placing groups of slices in different directions. Pour the sauce over the potatoes, add additional cheese and a few additional sprigs of thyme and bake.
What is the Three Cheese Truffled Potatoes Au Gratin baked in?
The Three Cheese Truffled Potatoes Au Gratin is baked in the 10 inch Fry Pan from the Calphalon® Premier Hard-Anodized Nonstick Cookware, 11-Piece Set. And Calphalon is as much about creating delicious food as it is bringing people together.
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And this Three Cheese Truffled Potatoes Au Gratin is a side dish that you will definitely want on your Thanksgiving table!
Commonly Asked Questions:
Can potatoes au gratin be made ahead of time?
Though it is possible to make the dish and bake it ahead of time, from my experience, when reheating, the dish losses so,w of its creaminess. So, making it and serving it right away is best.
Are potatoes au gratin and scalloped potatoes the same?
Scalloped potatoes are much simpler. Most recipes call for the potatoes to be baked with milk and yellow cheeses. Potatoes au gratin are a bit more decadent. They are made with lots of cheese, mainly Gruyère, and heavy cream.
What Is Gruyère Cheese?
Gruyère is a smooth-melting type of Swiss cheese that’s made from whole cow’s milk and generally cured for six months or longer. The taste and melting point makes it perfect for au gratins.
Looking for other Thanksgiving side dish recipes? Here are a few ideas:
Creamy Four Cheese Bacon Mac & Cheese
Sliced Sweet Potato Casserole with Pecan Crumble & Sage
Three Cheese Truffled Potatoes Au Gratin
Ingredients
- 2 1/2 lbs (2-3) large white baking potatoes
- 2 tbsp white truffle oil
- 1 shallot, peeled and sliced
- 3 garlic cloves, thinly sliced
- 2 cups heavy cream
- 4 sprigs of thyme
- 1 cup shredded Gruyère cheese, plus additional to top
- 1 cup shredded fontina cheese
- 1/4 cup fresh parmesan cheese
- 1 tbsp truffle spread/paste
- Salt and freshly ground pepper to taste
Instructions
- Preheat an oven to 400°F. Peel the potatoes. Using a mandolin or a very sharp knife, cut the potatoes into very thin slices. Set aside.In a saucepan over medium heat, warm the truffle oil. Add the sliced shallot and garlic cloves to the pan and sauté about 3 minutes, or just until they start to brown. Add the cream and one sprig of thyme and bring to a simmer until slightly thickened, about 3-5 minutes. Add in the truffle paste. Stir in all three cheeses and cook, stirring, until melted. Remove the mixture from the heat and season with salt and pepper.Add about 1/2 cup of the sauce to the bottom of a pan. Arrange the potato slices,in any pattern on the bottom of the prepared dish.Pour the cream mixture evenly on top of the potatoes. Grate additional Gruyère cheese evenly on top. Add remaining thyme sprigs. Bake until the the potatoes are tender, and the mixture is golden brown and bubbly, about 1 hour.
