Nuit de Truffe Potato Gratin
By Neeta Mittal
Prep20 mins
Cook50-60 mins
Serves6-8
Neeta's Pairing
Make it the LXV way
Spice blend
LXV Nuit de Truffe Spice Blend
An artisanal, umami-rich blend crafted around carob, porcini, and shiitake mushrooms, elevated by luxurious truffle dust and truffle salt. Subtle heat from Piment d'Espelette mixes with garlic, shallots, and fragrant herbs to deliver immediate…
Thin-sliced Yukon Golds baked in Nuit de Truffe cream under a blanket of Gruyère. Assemble ahead and bake just before dinner.
Ingredients
- 2 lb Yukon Gold potatoes
- 2 cups heavy cream
- 1 cup grated Gruyère
- 2 tsp Nuit de Truffe
- Butter, for the baking dish
Method
- Heat the oven to 375°F.
- Butter a medium baking dish.
- Slice the potatoes very thinly and evenly, ideally about ⅛-inch thick.
- Arrange the potatoes in overlapping layers.
- Stir 2 tsp Nuit de Truffe into the heavy cream.
- Pour the seasoned cream slowly over the potatoes, allowing it to work between the layers.
- Scatter the Gruyère evenly over the top.
- Bake for 50–60 minutes, until the potatoes are tender and the top is deeply golden.
- Rest for about 10 minutes before serving.
More like this
https://www.lxvwine.com/recipes/nuit-de-truffe-potato-gratin/ · LXV Wine, Paso Robles