Chef John's Truffled Potato Gratin The Best Recipes

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Chef John's Truffled Potato Gratin

"I used a combination of brown and lobster mushrooms, which labored very properly, but this recipe can be astounding with any mushroom. If you could locate some wild mushrooms like morel, chanterelle, porcini, or lobster, use them. But if you can't, use regular grocery store mushrooms and you may nevertheless be rewarded with a totally memorable potato aspect dish."

Ingredients :

1 1/three tablespoons butter
1 tablespoon olive oil
five cups sliced mushrooms
2 teaspoons butter, softened
1 clove garlic, minced (non-compulsory)
5 russet potatoes, peeled and really thinly sliced
salt and freshly ground black pepper to flavor
1 teaspoon minced fresh thyme, divided
6 oz. Sottocenere (Italian semi-smooth truffle cheese), shredded
1 cup chook stock
2 cups heavy whipping cream

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

Melt 1 1/3 tablespoon butter with olive oil in a massive saucepan over medium-excessive warmness; cook dinner mushrooms within the warm butter-oil mixture, stirring often, until browned on the rims, 15 to 20 mins.
Preheat oven to 350 levels F (one hundred seventy five stages C). Combine 2 teaspoons softened butter with garlic in a small bowl; butter a 9x13-inch baking dish with garlic butter.
Spread 1/three the potatoes into the bottom of the prepared baking dish in a layer; season with salt, black pepper, half the thyme leaves, and half of the cooked mushrooms. Sprinkle nearly half of the sottocenere cheese over potatoes, booking about 3 tablespoons for the pinnacle. Layer next 1/three the potatoes over cheese, season with salt and black pepper, closing half thyme leaves, 1/2 the closing cheese, last mushrooms, and ultimate layer of potatoes. Season potatoes with more salt and black pepper. Pour bird inventory 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 within the preheated oven until potatoes are bubbly, approximately forty five mins. Remove foil and cook until top is browned, about 15 extra minutes. Let cool barely earlier than serving.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook dinner it evenly, and make easy-up less complicated.

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