Potato Gratin with Mushrooms & Truffle Salt
Ingredients (for 4 servings)
- 800 g waxy potatoes
- 250 g brown mushrooms (alternatively: porcini or king oyster mushrooms)
- 1 onion, finely diced
- 2 cloves of garlic, finely chopped
- 200 ml cream
- 150 ml milk
- 100 g grated Parmesan
2 tsp The Winner Steaks It All “Truffle Style” by Rock'n'Rubs - 1/2 tsp freshly ground black pepper
- Nutmeg, freshly grated
- 1 tbsp butter, plus extra for greasing the dish
- 1 tbsp olive oil
- Optional: fresh thyme or parsley and truffle for garnish
Preparation
Step-by-step instructions
- 1
Prep
Preheat the oven to 180°C top and bottom heat. Butter a baking dish.
- 2
Potatoes
Peel the potatoes and slice them into very thin rounds (about 2 mm thick), ideally using a mandoline.
- 3
Sauté mushrooms
Heat olive oil and 1 tbsp butter in a pan. Sauté onions & garlic until translucent. Add sliced mushrooms and cook over medium heat until golden brown and the liquid has evaporated. Season with 1 tsp truffle salt and pepper. Set aside.
- 4
Cream mixture
Gently heat the cream and milk. Season with nutmeg, pepper, and the remaining 1 tsp truffle salt. Optionally, stir in some Parmesan.
- 5
Layer
Layer potatoes and mushrooms alternately in the dish. Pour a little of the cream mixture over each layer and sprinkle with Parmesan. Finish with a layer of potatoes, then pour the remaining cream and sprinkle the rest of the Parmesan on top.
- 6
Baking
Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for another 20–25 minutes until golden brown.
- 7
Rest & Serve
Let the bake rest for 5–10 minutes so it can set. Garnish with fresh herbs and top with shaved truffle if desired.
Tips:
- Toothpick test: The potatoes are done when a knife slides in without resistance.
- For an extra crispy crust, switch on the grill function for the last 2–3 minutes.