I learned how to make these potatoes from the sous-chefs that worked in the kitchen at the Grand Hotel du Cap Ferrat restaurant when I was the house architect there. So many of us have always used cheese in our gratin potatoes to get that oozy cheese texture and flavor. However, this dish is built on potatoes and cream with some simple but genius seasoning. These potatoes are mind blowing yet so simple!!
POTATOES AU GRATIN
Equipment
- Preheat oven to 400°F
Ingredients
- 2 large Russet Potatoes
- 1 pint Heavy Cream
- Salt and Pepper
- 2 tbsp White Truffle Oil (additional to garnish)
Instructions
- Wash and peel the potatoes. Using a mandolin set on 1.3cm thick, slice the potatoes into rounds. Alternatively, slice the potatoes into thinnest rounds possible with a very shape knife.
- In four 6-oz. ramekins, pour in a dash of cream and add a pinch of salt and pepper. Layer one-third of the sliced potatoes on top of the cream spreading them out to completely cover the bottom of the dish and the cream. Repeat for the other ramekins. Add another bit of cream to each dish, this time bringing the cream up to just submerge the top layer of potato. Repeat with a dash of salt and pepper. Repeat this layering again until you have almost reached the top of the dish finishing with the cream, salt and pepper. Make sure the last potato layer is covered with the cream. Top each potato ramekin with a drizzle of truffle oil.
- On a sheet pan covered with aluminum foil, place each ramekin spaced out nicely and place into the center of the oven. Cook for 45 minutes until the top of the potatoes has browned and some of the cream has bubbled over into the sheet pan. Do not over cook as the cream with separate and result in an oily liquid that is not appetizing. When cook perfectly the cream will reduce to a cheese-like consistency.
- Remove the ramekins from the oven and let rest for about 5 minutes to allow the cream to set a bit and form that nice cheesy-ness!To serve, holding each ramekin with a towel, using a medium-sized spoon, scoop out the potato deliberately and place on the plate. Drizzle with additional truffle oil, if desired. I do! This is truly a fantastic accompaniment to any meat or poultry entree.
Nutrition
Alternatively, you can use fingerling potatoes for this recipe. Cut the fingerlings in half lengthwise then place a layer of cream, salt and pepper in the baking dish. Add the fingerlings, then add another layer of cream, salt and pepper. The potatoes should be almost submerged. Sprinkle the top with some fresh Thyme and Truffle Oil. Bake for 45 minutes at 350 degrees Fahrenheit. If desired, top with shaved black or white Truffle. *The photo above shows the fingerlings served with shaved with white truffle, while the one below has shaved black truffle.
These are also great for a dinner party, or large buffet. Use a large baking pan and follow the same process.
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