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Three Cheese Truffled Potatoes Au Gratin

Gruyère, Fontina and Parmesan cheeses baked with sliced potatoes and black truffle! The perfect side dish. 
Course Side Dish
Cuisine American
Keyword gruyere cheese, potatoes, potatoes au gratin, truffled, truffled potatoes, truffles
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 servings

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.