Potato and Salsify Gratin with Black Truffle and Gruyére

Ingredients:

  • 1 lb. Idaho® Potatoes, peeled
  • 1 lb. salsify, peeled
  • 1 1/2 cups heavy cream
  • 2 oz. butter
  • 6 oz. Gruyére, grated
  • 1 oz. black truffles, fresh, frozen or canned, sliced thin
  • 1/2 teaspoon garlic, chopped
  • Salt to taste
  • Pepper to taste

Directions:

  1. Dice potatoes into 3/4" cubes; dice salsify into 3/4" discs. In simmering, salted water, blanch potatoes about 7 minutes and salsify 8 - 10 minutes, separately, until both are tender. Drain and reserve. Reduce cream by one-third. Off heat, stir in butter; set aside to cool.
  2. Combine potatoes, salsify, cream, 4 oz. grated gruyére, truffles, garlic, salt and pepper. Layer mixture into buttered, 1 1/2- quart earthenware baking dish; top with remaining 2 oz. grated gruyére. Bake at 375°F until golden brown, about 25 minutes.
  3. Frozen cubed potatoes can be used instead of the fresh Idaho® Potatoes in this recipe.

Notes:

This recipe is served with items such as beef filets at mk.

Print Recipe

Yield: 8, 3/4-cup servings

Source:
Michael Kornick
MK and MK North
Chicago

Share this Recipe

You Might Also Like

Potatoes Relleno

Potatoes Relleno

Roasted Rosemary Garlic Potatoes

Roasted Rosemary Garlic Potatoes

Smoked Shiitakes With Fingerling Potatoes, Shallots And URFA Chili-Kewpie Mayo

Smoked Shiitakes With Fingerling Potatoes, Shallots And URFA Chili-Kewpie Mayo

Ask Spuddy Image