From Carrie Minns, Home Grown Chef for 1859 Oregon’s Magazine
- 2 lbs Yukon Gold potatoes
- 3 c heavy cream
- 3/4 c grated Parmesan
- 1/4 tsp freshly grated nutmeg
- 1 tsp kosher salt
- Fresh ground pepper
- 3/4 c grated aged Gruyere cheese
- 2 oz fresh black truffle, divided
Four hours prior to assembling this dish, microplane or fine mince 1 oz black truffle into your 3 cups cream and refrigerate.
Preheat over to 400 degrees. Generously butter the bottom and sides of a gratin dish or other 9×13 baking dish. Set aside.
Peel potatoes and submerge in a bowl of cold water to prevent discoloration.
Put your truffle-infused cream in a medium saucepan over medium heat, and bring to a boil. Reduce heat to low and simmer for 5 minutes. Stir in the Parmesan, nutmeg, salt and black pepper to taste. Remove from heat.
Meanwhile, slice potatoes 1/8 inch thick, preferably using a mandoline. Put sliced potatoes in a large bowl and pour warm cream mixture over the top. Using your hands or a spatula, gently toss the potatoes in the sauce until evenly covered. Transfer potatoes to your prepared baking dish, spreadin gthem in an even layer.
Grate or microplane 1/2 oz black truffle over potatoes and pour remaining sauce from bowl over all of it. Sprinkle with Gruyere cheese.
Bake in the oven until top is a deep golden brown or until potatoes are tender when pricked with a fork, about 1 hour. Once finished baking, let potatoes cool slightly about 15-20 minutes.
Scoop a generous serving of potatoes on a plate and garnish with freshly shaved black truffle. Enjoy!