Truffle forest dauphinois gratin
Difficulty level: easy
Servings 4 people
Ingredients
- 1 kg potatoes (Charlotte or Agria type)
- 40 cl of cream whole
- 20 cl of milk
- 1 pod garlic
- Salt END
- Pepper
For the forest trim
- 500 g forest mix dried Plantin
- 30 g butter
For finishing
- 1 small truffle fresh black
- 1 c. tbsp truffle juice
Instructions
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Peel the potatoes then thinly slice them into even rounds. This cutting is essential to obtain regular layers and ensure uniform slow cooking.
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Rinse lightly to remove excess starch, then dry them carefully to ensure a soft, non-watery texture when cooking.
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Heat the milk and cream with the crushed garlic clove. Leave to infuse over low heat to develop a subtle infusion of aromas. Season with salt and pepper. This step produces a creamy cream which will coat each slice of potato.
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Clean and slice the mushrooms, then fry them in butter until lightly browned. They must be well browned to release their woody notes and enhance the forest scent of the gratin. Drain them if necessary to avoid any excess moisture in the preparation.
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Rub a gratin dish with the garlic, then place a first layer of potatoes. Add the mushrooms, then continue alternating layers. Gradually pour in the infused cream to thoroughly soak everything. This layering guarantees a melt-in-the-mouth consistency and even distribution of flavors.
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Bake at 160°C for around 1 hour 15 minutes for ideal slow cooking. At the end of cooking, add the finely grated truffle and a drizzle of truffle juice. This final step preserves all the aromatic intensity and avoids the loss of flavor linked to prolonged cooking.
© Pauline Daniel for Plantin
