A classic recipe dressed up for special occasions, humble potatoes are bathed in a truffle studded cheese sauce and baked until tender. Truffled Potato Gratin are very simple to make and are a stellar addition to any dinner.
Disclaimer: This post is sponsored by D’artagnan Foods. All opinions and statements are my own, as always.
Growing up, one of my favorite side dishes was Potato Gratin. It came from a box, had a powdered cheese sauce and always tasted completely, insanely amazing. Potatoes baked in a cheese sauce (real or not) was always the way to turn my smile upside down…..even if it was piled high next to a slab of liver or a chicken croquette. It kind of took the sting out of my main course. I still will whip out the box, on occasion, if dinner needs to be on the table in a hurry like this one-pot chicken casserole but there’s nothing quite like making Potato Gratin from scratch. Especially, if you have a bunch of truffle butter lying around.
So, when D’artagnan Foods contacted me to create a recipe using some of their products I jumped at the chance. I’ve been using their duck and truffle products for years. It was my way of eating a king’s meal on a poor girl’s budget in my 20’s. Their Black Truffle Butter is amazing and filled with true truffle flavor. It’s easy to infuse any dish with that rich, earthy black truffle essence without breaking the bank and is completely bonkers in this Truffled Potato Gratin. And really, when you tell your dinner guests a dish has black truffles in it…they get all excited and think that they’re something special because you sprung for truffles! 🙂
These Truffled Potato Gratin are so simple to make. I made my favorite, from scratch, Potato Gratin (which I now realize is not on my site…fixing that soon!) and replaced the butter with the black truffle butter. Instead of the traditional cheddar cheese, I substituted a mild, creamy Havarti so the flavor of the cheese would not overpower the truffle. It was the perfect blend of smooth, velvety, earthiness that I was looking for in a sauce. It enrobed the potatoes just beautifully and after it was finished baking, a golden cheesy crust developed making it a dish hard to resist digging into while I was shooting the photos. The whole recipe takes less than 30 minutes to prep and you can make the dish ahead of time…baking just before serving making this the perfect side dish for the holidays.
I served it with this fool proof Prime Rib Roast and these green beans. If you want something a little less rich with your Prime Rib, these easy, crispy smashed skillet potatoes are also pretty epic. And you know what else is pretty epic? D’artagnan Foods is giving away a $500 shopping spree so you can try all of their amazing food. Just enter to win below. So, there you have it…my life saving childhood side dish made a little more sophisticated. What’s your favorite childhood dish all grown up?
- 3 ounces D'artagnan Black Truffle Butter
- 4 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 2 cups low-fat milk
- 2 cups shredded havarti cheese
- 5 cups thinly sliced yukon gold potatoes
- Preheat oven to 350°.
- In a large saucepan, melt the truffle butter over low heat. Whisk in the cornstarch, salt and pepper until smooth. Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes. Remove from heat and stir in 1 1/2 cups of the cheese until melted. Stir in the potatoes.
- Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the remaining cheese. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling. Remove from the oven and allow to stand 5-10 minutes before serving.