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Chef John's Truffled Potato Gratin

Rated as 4.79 out of 5 Stars
57k

"I used a mix of brown and lobster mushrooms, which worked very nicely, but this 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."
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Ingredients

1 h 15 m servings 641
Original recipe yields 6 servings

Directions

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

Nutrition Facts


Per Serving: 641 calories; 44.8 47.6 15.9 152 414 Full nutrition

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Reviews

Read all reviews 19
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is awesome. An elegant, absolutely delicious side dish that is very easy to assemble and smells amazing while baking - what more can you ask for? I used a lot more mushrooms than called for...

Most helpful critical review

Tasted good, but watery,mushy.

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This is awesome. An elegant, absolutely delicious side dish that is very easy to assemble and smells amazing while baking - what more can you ask for? I used a lot more mushrooms than called for...

Made exactly as written except I couldn't find the Sottocenere cheese looked online and saw you could substitute Fontina cheese. It got rave reviews! Will be making this again. Thanks Chef John.

Tasted good, but watery,mushy.

Making for Christmas Dinner. I am such a Chef John aficionado I goggled "incredibly cheap Chinese Mandolin" and got one for ten bucks from Bed Bath and Beyond. Found Truffle Cheese at my near b...

As always, Chef John puts out great information. Don't worry if you can't find certain things, (except heavy cream, no switching:) his recipes are meant to keep it pretty simple for us average ...

AMAZING!! I am on a truffle kick at the moment - spreading truffle butter on my bagel and pizza crust, and anything else I can find, including my fingertips. Also thanks for the tip on the chee...

I honestly just love anything you post. I love your blog and I love your recipes and your twist on things. You making everything unique and delicious! Thank you! This recipe is wonderful. I thr...

Great tasting but really, really soupy. Maybe my sliced, rinsed potatoe slices added to the liquid content , or the heavy cream should have been whipped to thicken???

Delicious! It was a last minute decision to make this and no cheese stores would have been open, so instead I used provolone and drizzled truffle oil at each layer and that worked really well. I...