Potato Gratin with Truffle Oil
Elevate your side dish game with this luxurious Potato Gratin with Truffle Oil, a decadent recipe perfect for dinner parties or holiday feasts. Featuring thinly sliced Yukon Gold potatoes bathed in a creamy, garlicky sauce and layered with melted Gruyère and Parmesan cheeses, this gratin is irresistibly rich and comforting. The subtle earthiness of fresh thyme and a hint of nutmeg provide depth, while a drizzle of aromatic truffle oil adds an elegant finish that sets this dish apart. Baked to golden perfection, this indulgent gratin pairs beautifully with roasted meats or can shine as the star of your vegetarian spread. Ready in under two hours, it's the ultimate crowd-pleaser guaranteed to impress your guests!
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Recipe Information
Ingredients
- 6 medium Yukon Gold potatoes
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 tablespoon Unsalted butter
- 1 large Garlic clove
- 1.5 cups Gruyère cheese
- 0.5 cup Parmesan cheese
- 2 teaspoons Truffle oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoon Nutmeg
Instructions
Preheat your oven to 375°F (190°C). Use the unsalted butter to grease a 9x13-inch baking dish.
Peel the potatoes and slice them thinly (approximately 1/8-inch thickness) using a sharp knife or a mandoline slicer. Set aside in a bowl of cold water to prevent browning.
In a medium saucepan over medium heat, combine the heavy cream, whole milk, minced garlic, salt, black pepper, nutmeg, and fresh thyme. Heat until warm but not boiling, then remove from heat and set aside.
Drain the sliced potatoes and dry them thoroughly with a clean kitchen towel.
Arrange one-third of the potato slices in a single, overlapping layer in the prepared baking dish. Sprinkle one-third of the Gruyère and Parmesan cheeses over the layer.
Repeat this process for two more layers, finishing with cheese on top.
Pour the warm cream mixture evenly over the layered potatoes and cheese. Gently press down to ensure the liquid disperses evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and continue baking for another 20 to 25 minutes, or until the top is golden brown and bubbling.
Allow the gratin to cool for 10 minutes before drizzling it with truffle oil.
Garnish with a few additional thyme leaves if desired and serve warm.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 667 mg | 29% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.1 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 477 mg | 37% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
