Truffle Potato Gratin
- 20m Prep Time
- 1h 10mCook Time
- 1h Ready In
This indulgent truffle potato gratin layers Yukon gold potatoes with a creamy truffle-infused sauce and a blend of Parmesan and Gruyère cheeses. Cooked on the grill for a smoky touch, it's a rich and decadent side dish.
Ingredients
- 907 g Yukon gold potatoes
- 355 ml heavy cream
- 237 ml whole milk
- 59.1 ml white onion shredded
- 1 clove garlic minced
- 14.8 ml truffle oil
- 4.93 ml kosher salt
- 4.93 ml fresh thyme chopped
- Unsalted butter
- 237 ml Parmesan cheese grated
- 237 ml Gruyère or Asiago cheese grated
Nutrition (per serving, estimated)
Estimated based off 6 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 244 mg
- Iron: 0.73 mg
- Magnesium: 21.7 mg
- Phosphorus: 222 mg
- Potassium: 196 mg
- Zinc: 1.03 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 907 g Yukon gold potatoes
- 355 ml heavy cream
- 237 ml whole milk
- 14.8 ml truffle oil
- 4.93 ml kosher salt
- Unsalted butter
Prepare
- Shred 59.1 ml white onion
- Mince 1 clove garlic
- Chop 4.93 ml fresh thyme
- Grate 237 ml Parmesan cheese
- Grate 237 ml Gruyère or Asiago cheese
Let's Cook
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Step 1.
Prepare the grill for direct/indirect cooking with a target temperature of 375°F. Using a mandolin, cut the potatoes into ⅛-inch-thick slices and set aside.
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Step 2.
In a large bowl, whisk together the heavy cream, whole milk, shredded white onion, minced garlic, truffle oil, kosher salt, and chopped fresh thyme.
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Step 3.
Add the potato slices to the bowl and use your hands to thoroughly coat them with the liquid mixture.
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Step 4.
Butter the bottom and sides of a large cast-iron pan. Arrange a layer of potato slices in the pan, overlapping them like shingles. Sprinkle ¼ cup of grated Parmesan cheese over the potatoes. Repeat this layering process for three more layers, using ¼ cup Parmesan each time. After the fourth layer, top with the remaining ¼ cup Parmesan and the grated Gruyère or Asiago cheese.
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Step 5.
Carefully pour the remaining liquid mixture from the bowl over the layered potatoes. Cover the pan with a lid or foil.
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Step 6.
Place the covered pan on the indirect side of the grill to prevent scorching. Close the grill lid and cook for 60 minutes.
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Step 7.
After 60 minutes, remove the cover from the gratin and continue cooking for another 10 minutes, until the cheese is browning and the potatoes are soft when pierced with a knife.
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Step 8.
Remove the pan from the grill and let it rest for 10 minutes to cool slightly. Drizzle with additional truffle oil before serving.