Although I used a combination of brown and lobster mushrooms, any mushroom will taste fantastic in this recipe for truffle potato gratin. Use morel, chanterelle, porcini, or lobster if you can find any wild mushrooms. If not, use standard store mushrooms and you will still have a fantastic potato side dish as a reward.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
Ingredients
- 1 ⅓ tablespoons butter
- 1 tablespoon olive oil
- 5 cups sliced mushrooms
- 2 teaspoons butter, softened
- 1 clove garlic, minced (Optional)
- 5 russet potatoes, peeled and very thinly sliced
- salt and freshly ground black pepper, to taste
- 1 teaspoon minced fresh thyme, divided
- 6 ounces sottocenere (Italian semi-soft truffle cheese), shredded
- 1 cup chicken stock
- 2 cups heavy whipping cream
Instructions
- Melt 1 1/3 tablespoon butter with olive oil in a large saucepan over medium-high heat; cook mushrooms in hot butter-oil mixture, stirring often, until browned on the edges, 15 to 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Combine 2 teaspoons softened butter with garlic in a small bowl; butter a 9×13-inch baking dish with garlic butter.
- 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 potatoes.
- 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
| Calories | 641 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 152 mg |
| Dietary Fiber | 4 g |
| Protein | 16 g |
| Saturated Fat | 27 g |
| Sodium | 414 mg |
| Sugars | 3 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
Another excellent Chef John recipe for the world to enjoy! One thing I will adjust next time I make this is to dial back on the liquid; maybe 1.5 cups heavy cream and .5 cup of chicken stock for 2 cups total instead of the 3 cups as specified. Came out soupy but tasty! Maybe I can use the leftovers as potato soup, just add a few sauteed onions.
I followed this recipe to the letter. It came out like soup. I’ve made many recipes from this website before, and this was the worst. Way too much liquid!
Got raving reviews from family! Incredible truffle flavors.
Classic. Chef John is the best.
Easy to make. I’ll let you know after thanksgiving how it tasted. But it smells and looks good
Chef John, I made this recipe to the “T”. Best hands down I’ve ever had or made. Seriously thank you for sharing your recipes in only “Chef John’s” way. I had this with your Recipe “Prison style meatloaf”.. really good.
These were good, but took 2 hours to bake. When I took them out at 1 hour, the spuds were still raw. I also listened to what other reviewers noted, I only used 1 cup stock and 1/2 cup of heavy cream, which worked out better I feel. I did use the sottocenere, but will not again . Taste was ok, but it’s way too expensive for a potato dish. Fontina will work next time!
Was expecting jam packed flavor but fell a little flat unfortunately.
While this tastes fantastic, it was soupy and the thin mandolin sliced potatoes came out undercooked at 350 degrees. Next time I’ll try baking them at 450 – 475 degrees and combine the chicken stock with the cream and pour over before baking. The sottocenere cheese gave it a wonderful flavor. I want to master this because it taste so good.
Made this for Thanksgiving and it was a big hit. My husband loved it. I followed the recipe to the T and it came out perfect.
O M G !!! Fabulous – during the summer I like to try new recipes/side dishes so I’m ready for the upcoming holiday season. This one is definitely added to the Thanksgiving menu. thank you
This is the best potato’s au gratin I’ve ever had! I added a little shaved sweet onion in the layers with the mushrooms. Because of the comments about it being too milky or liquidy I made a roux with butter and flour then added the cream and dissolved the cheese in that. It was a little thick so I diluted with some chicken broth and then poured a little over each layer as I went. Cooked for 1 hr 15 min then added the extra cheese on the top with some Panko. Under the broiler for about 5 min and this came out perfect. Better than any fancy restaurants! The sottocerene was amazing in this. I also added a little Gruyere cheese too. Soooo good! Thank you Chef John!!!??
Absolutely delicious! Increase cooking time a bit.
The sottocenere truffle cheese is pricey and pretty hard to find. But I found it and made the recipe as directed. We loved it. I might try other cheeses in the future as suggested by other reviewers.
Made it for Easter! It was a big hit! Everyone had seconds it was easy to make and my Mom called it “Gourmet tasting” It turned out a little more liquid that I wanted but still was finger licking good!
Great take on traditional potatoes au gratin but had to make a few changes… First off, even if I could find the sottocenere truffle cheese, the price was way out of my grocery budget, so a nice wedge of softened fontina and some grated aged cheddar worked perfectly. Next I used new red potatoes instead of the russets and also a mix of mushrooms; oyster, crimni, shitake and baby bellas. Nothing too exotic but gave the dish a real distinctive flavor. Make sure to add some white wine to the oil-butter mixture when sauteing the ‘shrooms! The dish turned out to be the hit of Easter dinner!
Made it exactly as written. Was delicious! Will definitely make again. Truffle cheese. Who knew!
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???
Made this today for Easter and it was wonderful-everyone loved it. Couldn’t find this particular cheese so substituted with smoked Gouda and thyme pesto jack and used baby portobellos and button mushrooms. Very yummy and definitely will make again soon!
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 throw in a little Jalapeño just to give it a kick. Love love love it. Thank you again!
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 found it was just a trifle too much liquid, but that could just be that my ‘5 large potatoes’ weren’t large enough. Would definitely recommend this as a treat.