This Little Plate. | Simple recipes for the flavour obsessed.

Back to recipe Print Show nutrition info

Truffle Potato Gratin with Gruyere & Smoked Cheddar

Cook Time

30 minutes

Prep Time

10 minutes

Serves

This truffle potato gratin is a twist on the classic potatoes au gratin and is layered with complex flavours, from the savoury umami-ness of truffle oil to the deep smoky-cheesy vibe of the smoked cheddar, nutmeg, garlic, sage, and thyme, all surrounded by a rich creamy sauce and, of course, golden-brown cheese for days.

Ingredients

1 kg white washed potatoes

350ml milk

150ml thickened / heavy cream

1/4 tsp nutmeg

3/4 tsp salt

1/2 tsp pepper

4 thyme sprigs

4 sage leaves

3 cloves of garlic, finely diced

100g gruyere cheese, grated

150g smoked cheddar, grated

1/2 tbsp (a drizzle) of white truffle oil

Instructions

Preheat the oven to 200 C / 392 F. Slice potatoes 3 mm / 1/8" thick.
Add the cream, milk, garlic cloves, grated nutmeg, sage and thyme leaves, salt and pepper to a saucepan. Gently bring to a boil.
Add the potatoes to the milk mixture to parboil. Simmer for 6-7 mins, stirring occasionally.
Grease the baking dish with butter. Arrange ⅓ of the potatoes in the baking dish, sprinkle over ⅓ of the grated gruyere and cheddar cheese. Repeat with the rest of the potatoes and cheese, pour over the milk mixture and finish with a layer of cheese.
Bake in the oven for 25-30 minutes, until the cheese is golden and the potatoes are cooked through.
Remove from the oven, scatter with fresh thyme and finish with a drizzle of truffle oil over the top. Add an extra little pinch of salt and pepper.