Truffle-Infused Potato Gratin from Chef John

Ingredients 0/10

Step 1

Melt the butter and olive oil together in a large pan over medium-high heat. Once hot, add the mushrooms and cook them, stirring frequently, until they start to brown around the edges—this should take about 15 to 20 minutes.

Step 2

While the mushrooms are cooking, preheat your oven to 350°F (175°C). Mix the softened butter with the garlic in a small bowl, then use this garlic butter to grease a 9x13-inch baking dish.

Step 3

Now, layer a third of the sliced potatoes evenly on the bottom of the dish. Season them with salt, pepper, half of the thyme, and half of the mushrooms you just cooked. Sprinkle nearly half of the sottocenere cheese over this layer, saving about 3 tablespoons for topping.

Step 4

Add another third of the potatoes on top, then season again with salt, pepper, the rest of the thyme, half of the remaining cheese, and the rest of the mushrooms. Finish with the last third of potatoes and season once more.

Step 5

Pour the chicken stock and cream over everything, then sprinkle with a little more salt and pepper, plus the reserved 3 tablespoons of cheese. Cover the dish loosely with foil, making sure it’s tented so it doesn’t stick to the potatoes.

Step 6

Bake for about 45 minutes until the potatoes are bubbly. Then, take off the foil and bake for another 15 minutes or so until the top is golden and browned. Let it sit for a few minutes before serving.