Chef John's Truffled Potato Gratin

Name: Chef John's Truffled Potato Gratin
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 1.3333333730698 tablespoons butter; 1 tablespoon olive oil; 5 cups sliced mushrooms; 2 teaspoons butter, softened; 1 clove garlic, minced; 5 russet potatoes, peeled and very thinly sliced; 1 teaspoon minced fresh thyme, divided; salt and freshly ground black pepper to taste; 6 ounces sottocenere (Italian semi-soft truffle cheese), shredded; 2 cups heavy whipping cream; 1 cup chicken stock

4.5

(35)

28 Reviews

9 Photos

I used a mix of brown and lobster mushrooms, which worked very nicely, but this Chef John's truffled potato gratin 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.

By

John Mitzewich

Updated on February 10, 2025

9

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Servings:

6

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Ingredients

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Original recipe (1X) yields 6 servings

1 ⅓ tablespoons unsalted butter
1 tablespoon olive oil
5 cups sliced mushrooms
2 teaspoons unsalted butter, softened
1 clove garlic, minced (Optional)
5 russet potatoes, peeled and very thinly sliced
1 teaspoon minced fresh thyme leaves
salt and freshly ground black pepper to taste
6 ounces sottocenere (Italian semi-soft truffle cheese), shredded
2 cups heavy whipping cream
1 cup chicken stock

Directions

Melt 1 1/3 tablespoons butter with olive oil in a large saucepan over medium-high heat; add mushrooms. Cook, stirring often, until edges browned, 15 to 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Combine 2 teaspoons softened butter and garlic in a small bowl. Grease a 9x13-inch baking dish with garlic butter.
Layer 1/3 potatoes into the prepared baking dish; season with 1/2 thyme, salt, black pepper, and 1/2 cooked mushrooms. Reserve 3 tablespoons sottocenere cheese for top and set aside; layer 1/2 remaining cheese over mushrooms. Layer 1/3 potatoes over cheese; season with remaining 1/2 thyme, salt, black pepper, remaining 1/2 cheese, remaining 1/2 mushrooms, and remaining 1/3 potatoes. Season with salt and black pepper. Pour cream and chicken stock over top; season with salt and black pepper. Top with reserved 3 tablespoons cheese. Cover dish loosely with aluminum foil; tent foil a little so it doesn't touch potatoes.
Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 minutes more. Cool slightly before serving.

102 home cooks made it!

Nutrition Facts (per serving)

641	Calories
45g	Fat
48g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 641
% Daily Value *
Total Fat 45g	57%
Saturated Fat 27g	133%
Cholesterol 152mg	51%
Sodium 414mg	18%
Total Carbohydrate 48g	17%
Dietary Fiber 4g	13%
Total Sugars 3g
Protein 16g	32%
Vitamin C 16mg	17%
Calcium 244mg	19%
Iron 3mg	14%
Potassium 1254mg	27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chef John's Truffled Potato Gratin

Ingredients

Directions

Nutrition Facts (per serving)

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