Nuit de Truffe Potato Gratin
LXV Recipe

Nuit de Truffe Potato Gratin

By Neeta Mittal
Prep20 mins
Cook50-60 mins
Serves6-8
ProteinVegetarian
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2024 The Secret

The Secret is always the Left Bank inspired blend from the LXV lineup. For the first time this…$85
Neeta's Pairing

Make it the LXV way

LXV Nuit de Truffe Spice Blend Spice blend

LXV Nuit de Truffe Spice Blend

This blend wraps beef, lamb, and vegetables in deep, earthy umami from mushroom and truffle. Sprinkle it over finished dishes—soft eggs, creamy risottos, roasted potatoes—where its subtle heat and garlic stay bright and aromatic.

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

  1. Heat the oven to 375°F.
  2. Butter a medium baking dish.
  3. Slice the potatoes very thinly and evenly, ideally about ⅛-inch thick.
  4. Arrange the potatoes in overlapping layers.
  5. Stir 2 tsp Nuit de Truffe into the heavy cream.
  6. Pour the seasoned cream slowly over the potatoes, allowing it to work between the layers.
  7. Scatter the Gruyère evenly over the top.
  8. Bake for 50–60 minutes, until the potatoes are tender and the top is deeply golden.
  9. Rest for about 10 minutes before serving.

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https://www.lxvwine.com/recipes/nuit-de-truffe-potato-gratin/ · LXV Wine, Paso Robles