Truffled Potato Gratin

Truffled Potato Gratin
Photo by Mark Thomas


  • 3 fresh black truffles or three 1/3-ounce jars whole black truffles
  • 2 tablespoons fresh thyme
  • 5 large garlic cloves
  • 5 pounds long slender russet potatoes
  • 15 whole black peppercorns
  • 4 cups whipping cream

Combine 2 cups cream, chopped thyme, black peppercorns, and 3 garlic cloves in heavy medium saucepan. Bring to simmer over medium heat. Cover, reduce heat to medium-low, and simmer 15 minutes. Add remaining 2 garlic cloves. Cover; simmer 5 minutes. Strain cream into bowl. Preheat oven to 400°F. B...

View full recipe at Epicurious


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