CHEF JOHN'S TRUFFLED POTATO GRATIN
I used a mix of brown and lobster mushrooms, which worked very nicely, but this recipe will be spectacular with any mushroom. If you can find some wild mushrooms like morel, chanterelle, porcini, or lobster, use them. But if you can't, use regular supermarket mushrooms and you will still be rewarded with a very memorable potato side dish.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Melt 1 1/3 tablespoon butter with olive oil in a large saucepan over medium-high heat; cook mushrooms in the hot butter-oil mixture, stirring often, until browned on the edges, 15 to 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Combine 2 teaspoons softened butter with garlic in a small bowl; butter a 9x13-inch baking dish with garlic butter.
- Spread 1/3 the potatoes into the bottom of the prepared baking dish in a layer; season with salt, black pepper, 1/2 the thyme leaves, and 1/2 the cooked mushrooms. Sprinkle almost half the sottocenere cheese over potatoes, reserving about 3 tablespoons for the top. Layer next 1/3 the potatoes over cheese, season with salt and black pepper, remaining 1/2 thyme leaves, 1/2 the remaining cheese, remaining mushrooms, and last layer of potatoes. Season potatoes with more salt and black pepper. Pour chicken stock and cream over the top. Sprinkle with more salt and black pepper and reserved 3 tablespoons of sottocenere cheese. Cover dish loosely with aluminum foil; tent the foil a little so it doesn't touch the potatoes.
- Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 more minutes. Let cool slightly before serving.
Nutrition Facts : Calories 640.6 calories, Carbohydrate 47.6 g, Cholesterol 152.1 mg, Fat 44.8 g, Fiber 3.7 g, Protein 15.9 g, SaturatedFat 26.6 g, Sodium 413.9 mg, Sugar 3.1 g
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.
TRUFFLED MASHED POTATOES
Steps:
- Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
- Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)
- To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.
TRUFFLE CHICKEN & POTATO GRATIN
Introduce a little luxury to a creamy chicken and potato gratin by adding truffle. A great comfort dish to serve in winter, or when you want something special
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 11
Steps:
- Carefully pull the skin on the chicken legs away from the flesh, trying not to break the skin, then rub ¼ tbsp butter between the skin and flesh on each leg. Carefully put half of the truffle discs on top of the butter, or smear on some truffle paste and smooth back the skin. Season the skin, then set aside in the fridge.
- Heat the double cream and stock together with the garlic cloves, remaining truffle, bay and sage then, once simmering, set aside to infuse for 30 mins.
- Heat oven to 180C/160C fan/gas 4 and butter the inside of a shallow baking dish that will fit both chicken legs. Layer the potatoes, adding the truffle slices from the cream between the layers along with some seasoning, then strain over the infused cream and stock mixture. Sprinkle over the parseman and scatter over the remaining sage leaves. Place the chicken legs on top, brush with melted butter, then roast for 1 hr or until the potatoes are cooked and the chicken golden and cooked through. Allow to rest for 10 mins, letting the chicken juices drip into the potatoes, then serve with a watercress salad.
Nutrition Facts : Calories 1063 calories, Fat 75 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 50 grams protein, Sodium 0.9 milligram of sodium
POTATO GRATIN WITH TRUFFLE OIL
The truffle oil brings potatoes to a new height! (Roughly 6'4"...) See three notes at end of directions for extra info.
Provided by Sandi From CA
Categories Potato
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F. 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 crème fraiche over the potatoes. Then sprinkle 1/2 the cheese over the crème 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.
- NOTE: If you can't find crème 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.
- NOTE: Cover with aluminum foil if potatoes become too brown. Remove from oven and let stand 10 minutes.
- NOTE: 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.
Nutrition Facts : Calories 412.4, Fat 25.5, SaturatedFat 15.8, Cholesterol 94, Sodium 250.6, Carbohydrate 36, Fiber 3.1, Sugar 2, Protein 11.4
TRUFFLED CAULIFLOWER GRATIN
In this otherwise humble truffle cauliflower gratin, we'll use another, much more delicious delivery system of truffles: truffled Pecorino cheese. For less than $10 worth of cheese, I think you can get a nicer, truer truffle flavor. By the way, if you know they actually make this cheese with synthetic truffle oil, please keep it to yourself, and don't spoil it for me.
Provided by Chef John
Categories Cauliflower Side Dishes
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
- Melt remaining 6 tablespoons butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.
- Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce thickens.
- Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to the prepared baking dish.
- Spread cheese sauce evenly over cauliflower. Dust with bread crumbs and Parmigiano-Reggiano cheese. Drizzle olive oil on top and sprinkle with a pinch of cayenne pepper.
- Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 17.2 g, Cholesterol 35.1 mg, Fat 21.9 g, Fiber 3 g, Protein 12.4 g, SaturatedFat 8.1 g, Sodium 462.8 mg, Sugar 7 g
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- 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.
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