Idaho® Potato Gratin with Black Truffles


Red Wine/Porcini Sauce

  • 3 ounces fresh porcini mushrooms, sliced 1/4-inch thick
  • 8 tablespoons butter, divided use
  • 1 shallot, julienned
  • 8 ounces dry red wine, such as Merlot or Syrah
  • 4 ounces reduced chicken stock
  • 2 ounces reduced veal stock or demi-glace
  • 2 sprigs fresh thyme
  • 1/2 bay leaf
  • 1 ounce red-wine vinegar
  • Salt and pepper as needed

Potato Gratin

  • 1 ounce panko (coarse bread crumbs)
  • 2 tablespoons butter, plus 2 teaspoons
  • 1 ounce grated Parmigiano-Reggiano cheese
  • 1 medium Idaho russet potato (70 count), peeled
  • 1/2 cup heavy cream
  • 3 ounces Fontina Val d'Aosta cheese, grated
  • 2 tablespoons minced garlic
  • 1 pinch nutmeg
  • Salt and pepper as needed
  • 1 medium fresh black truffle
  • 1 teaspoon chopped parsley


Prepare sauce:
  1. In a medium saucepan, sauté porcinis in 6 tablespoons butter until soft; set aside in a bowl.
  2. In the same pan, soften shallot in remaining 2 tablespoons butter over medium-low heat; add wine, increase heat and bring to a simmer, reducing volume by two-thirds, 7 to 8 minutes.
  3. Add stocks; simmer on medium-low heat, 15 minutes, skimming as needed.
  4. Add thyme and bay leaf; cook 1 minute. Add reserved mushrooms. Season with vinegar, salt and pepper. Reserve.
For gratin
  1. Melt 2 tablespoons butter in small sauté pan; add panko crumbs and cook until lightly toasted, 1 to 2 minutes. Toss with Parmigiano-Reggiano; reserve.
  2. Butter earthenware or glass baking dish (1 3/4 inches to 2 1/2 inches deep, 16-ounce capacity) using remaining 2 teaspoons butter.
  3. Slice potato into 1/8-inch-thick slices. Combine with cream, cheese, garlic and nutmeg in large mixing bowl. Season with salt and pepper.
  4. Slice 3/4 of the truffle paper-thin.
  5. Layer potatoes, spreading cheese around potato slices. Add a thin layer of truffles; top with layers of remaining potatoes and truffles. (Do not mix in truffles.)
  6. Cover dish with aluminum foil, place on sheet pan; bake at 325°F until just fork tender, 30 to 50 minutes. Remove foil; top with reserved Parmigiano-Reggiano/breadcrumb mixture. Place in a 550°F oven to brown the top, 3 to 4 minutes. Remove bay leaf and thyme.
  7. Slice remaining 1/4 of truffle paper thin.
  8. Garnish gratin with chopped parsley and truffle slices.
  9. Per portion: Place 3 to 4 ounces of gratin onto serving plate; spoon 1 1/2 to 2 ounces sauce around gratin.
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Yield: 4 small-plate servings

Michael Kornick
MK and MK North

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