Potato and Salsify Gratin with Black Truffle and Gruyére

Potato and Salsify Gratin with Black Truffle and Gruyére

Source:
Michael Kornick
MK and MK North
Chicago

Yield: 8, 3/4-cup servings

Ingredients:

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.