Truffled Potato Gratin

Although not a true gratin due to the lack of cheese and breadcrumbs, this casserole made with thinly sliced potatoes, creamy béchamel sauce, and truffle oil is a delicious take on a classic recipe.

5 from 1 vote

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Prep Time: 20

Cook Time: 30

Inactive Time: 1 20

Servings:

Calories: 227kcal

Equipment

Ingredients

Béchamel sauce:

4 tablespoons butter
4 tablespoons all-purpose flour
4 cups whole milk
2 teaspoons truffle zest
1 teaspoon nutmeg
1 teaspoon kosher salt
White pepper

Potatoes:

4 Yukon Gold potatoes (about 2 pounds; peeled and sliced paper-thin)
1 teaspoon nutmeg
1 teaspoon truffle zest (divided)
Kosher salt (to taste)
Black pepper (to taste)
Fresh thyme leaves (optional, for serving)
Extra virgin olive oil (for greasing)

Instructions

Prepare potatoes:

Preheat the oven to 400ºF.
Pat the sliced potatoes dry with paper towels and then toss the potatoes with 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 teaspoons truffle zest, and 1 teaspoon ground nutmeg. Set aside.

Make the béchamel:

Add 4 cups whole milk to a small saucepan and turn the heat to low. In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add 4 tablespoons all-purpose flour and stir to incorporate.
Cook the flour for 1 to 2 minutes until golden, but not overly browned. Whisk in the warm milk and continue whisking until smooth. Adjust the heat to medium to bring the mixture to a very low boil, and immediately turn the heat to low.
Continue whisking as the sauce thickens. Cook for 2 to 3 minutes until the sauce coats the back of a spoon.
Add 2 teaspoons truffle zest and 1 teaspoon nutmeg. Taste and season with kosher salt and a pinch of white pepper. Turn off the heat.

Assemble the potatoes au gratin:

Grease the bottom and inside of a large casserole dish with extra virgin olive oil. Arrange a layer of overlapping potatoes along the bottom of the dish.
Spoon a ladle or two of the béchamel on top and use the back of the ladle to evenly spread the sauce on top of the potatoes. Continue layering with potatoes and the béchamel until no ingredients remain. See Note 1.

Bake the gratin:

Cover the casserole dish with foil and transfer to the oven. Bake for 1 hour. After 1 hour, remove the foil and bake for an additional 20 minutes or until the top of the casserole is golden. Remove from the oven and sprinkle the casserole with fresh thyme leaves if desired. Let stand for 15 minutes before serving.

To serve:

Divide the potatoes au gratin between plates and enjoy with your favorite protein.

Notes

Note 1: Aim to reserve enough béchamel for a thin top layer on the gratin.

Nutrition

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