Mario Batali's Potato Gratin with Black Truffles

Hearty Potato Gratin

skill level

Easy

time

60-120min

servings

cost

Contributed by : Mario Batali

Genuine Emmentaler, which is imported from Switzerland, is equivalent to Swiss cheese in the US.

things you'll need.

ingredients

2 pounds Yukon Gold Potatoes (peeled and sliced crosswise into 1/8-inch thick slices)
Salt and Pepper to taste
3 cups Heavy Cream
3/4 cup grated Parmigiano-Reggiano
1/4 teaspoon freshly grated Nutmeg
1 small Black Truffle
3/4 cup grated Emmentaler cheese

kitchenware

step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe

step 1

ingredients 2 pounds Yukon Gold Potatoes (peeled and sliced crosswise into 1/8-inch thick slices)
Salt and Pepper to taste

instructions Place a rack in the middle of the oven and preheat to 400 degrees F. Generously butter a gratin dish, or other shallow baking dish. Put the potatoes in the casserole dish. Season with salt and pepper.
step 2

ingredients 3 cups Heavy Cream
3/4 cup grated Parmigiano-Reggiano
1/4 teaspoon freshly grated Nutmeg
1 small Black Truffle

instructions Put the cream in a heavy bottomed pan and bring to a boil. Reduce to a simmer. Simmer for about 5 minutes. Stir in the Parmigiano and grate the nutmeg and half the truffle. Season the cream generously with salt and pepper.
step 3

ingredients 3/4 cup grated Emmentaler cheese

instructions Carefully pour the cream on top of the potatoes and sprinkle on the emmentaler cheese. Grate more truffle on top and season with more pepper.
step 4

ingredients

instructions Bake in the oven until the top is a deep golden brown, about 40 minutes. Let the potatoes cool slightly (this will help thicken the cream and set the gratin) for at least 20 minutes.
step 5

ingredients

instructions Serve the potatoes and grate fresh black truffles over each serving.
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