Hello, this is Chef John from foodwishes.com with a truffled potato mushroom gratin. Really amazing side dish from Nids, and yes I have a cold, pardon the voice. But the show must go on.
So to start this delicious potato gratin, I’m going to take some mushrooms, that is a lobster mushroom. And I don’t know if you’re going to be able to find that, but if you can, use it. It’s got the color, kind of like a cook lobster. Some people say it taste like lobster, which is just ridiculous. It taste like mushroom. So I’m going to slice up my mushrooms, probably 4-5 cups of mushrooms, sliced. I’m going to take a sauté pan on medium high with olive oil and butter with a pinch of salt. And I’m going to cook those mushrooms for a long time. I’m going to keep stirring those and cooking those probably for 15-20 minutes. I want them nicely browned, you know, caramelized on the edges. That’s going to be use in this delicious potato gratin.
I have 5 Reseed potatoes. I’m going to use my Japanese slicer also known as a Mandolin. And by the way, I actually find a plastic guard. You know, saves wear and tear in the fingertips. So I sliced up my 5 potatoes very thin. Okay, so the potatoes are done and here is the star of the show. Sottocenere, which is a semi soft Italian cheese studded with truffles. Look at those, it smells amazing. I grated that up, alright. So our cheese is ready. I also have some fresh thyme, just a little bit. Alright, I pick the leaves, so it’s maybe a teaspoon.
Alright, in a casserole dish, 9x13, I’m going to spread the bottom with some garlic butter. Now I have some leftover butter from a steak demo. So you can just use some regular butter and a crushed clove of garlic and spread it down in there. Mine have a little parsley in it, no big thing. So butter the bottom. Put in one third of your potatoes. Alright, one third is the bottom layer. Salt, pepper, sprinkle in your thyme leaves. Half your mushrooms. So we’re going to have three layers of potatoes and two layers of filling. So half the mushrooms go in. Half? Well, save a little cheese for the top. But just about half the cheese and sprinkle them. Save maybe, I don’t know, 3-4 tablespoons for the top. Alright, so once our cheese goes in, we’re going to put the next third of the potatoes down. And there the process repeats. Salt and pepper. Thyme leaves, the rest of our cheese except for a few tablespoons for the top. The rest of our mushrooms. I have a stray grating of cheese on the cutting board, that’s really bugging me, so let me put that in. And then the last layer of potato, the rest of your potatoes. So one third of the potatoes on each layer, bottom, middle, top. And we’ll sprinkle salt on that. Don’t be afraid to salt and pepper this as you go because you don’t want to blend.
I’m going to pour in a cup of chicken stock then two cups of cream. Alright, regular heavy cream. And you know I hear you already, can I use, you know, skimmed milk? No, you’re making a truffle potato gratin, you can't use skimmed milk. Alright, so the cream goes in. And then if you’ve been listening, you save a couple, 3 tablespoons of cheese. And you’re going to throw that on top and you can actually see pieces of truffle. This is such a great product. Right, that whole chunk of cheese is only like 9 bucks and it has the flavor of probably, I don’t know, $4000 worth of truffles. Really, really delicious.
So, I’m going to cover it very loosely with foil, which means I don’t want this foil touching the potatoes. So kind of tent it a little bit. That goes in a 350 degree oven for 45 minutes. Then the foil goes off, and then another 15 or 20 minutes till the top looks deliciously brown and bubbly like that. Alright, let it cool before serving or you’ll totally burn your taste buds and ruin the experience with all that delicious cheese. But there you go, amazing side dish. I served it with some steak. Go to any real cheese store that sells imported cheese and you will find sottocenere. Or they’ll be able to find it for you and make this dish. Super delicious. Go to the site, all the ingredients are there an as always, enjoy.
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