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POTATO AU GRATIN (OR SCALLOPED)

Yields4 ServingsPrep Time30 minsCook Time50 minsTotal Time1 hr 20 mins

HERE’S WTF YOU NEED:
 9-inch casserole pan
 5 cloves garlic, 4 crushed and 1 whole
 120 g butter, melted
 2 cups cooking cream
 4 Yukon Gold or Russet potatoes, peeled and sliced
 2 tsp salt
 1 tsp crushed black pepper
 4 tsp truffle cream
 80 g Beaufort cheese, thinly sliced
 1 cup breadcrumbs
HERE’S WTF YOU DO:
1

Pre-heat your oven to 375°F. Take your casserole pan and using a garlic clove, I want you to smear 20 gms of butter all around your dish and set aside.

2

Next, sprinkle salt & pepper over your sliced potatoes and toss until mixed well, dividing this portion into 4 parts. Next, mix the crushed garlic with the cream and pour 1/2 cup cooking cream at the base and lay your potato slices in a single layer with some edges slightly overlapping. Top with the 1 tsp of truffle cream, 20 gms of butter and 20 gms of the cheese.

3

Now repeat the layering process in this fashion: ½ cup cream | 1 portion of sliced potato | 1 tsp truffle | 20 gms butter | 20 gms cheese.

4

Pop into the oven to bake for 40 minutes. Meanwhile, mix the breadcrumbs with leftover butter. Switch off the heat for the last 10 minutes, top with the buttered breadcrumbs and brown with the grill on for 5 to 10 minutes more..

Nutrition Facts

Servings 4