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Truffle Recipes: White Truffle Scalloped Potatoes

I’m always searching for the best recipes to experience the amazing qualities of white truffles.  The heavenly fragrance and intense earthy flavor of white truffle mushrooms seems to shine best when the base is rather mild and creamy.  This recipe for White Truffle Scalloped Potatoes is one of my favorites.  It’s easy to prepare, but does need to be made just before serving.  Because white truffles should never be cooked, the dish should not be reheated.

This white truffle recipe would make an elegant side dish for Thanksgiving or any other special occasion.

white truffle scalloped potatoes

Ingredients:
6 Yukon Gold potatoes, about 2 lbs, sliced thinly, about 2 mm thick
1 1/2 cups heavy cream
3/4 cup milk
4 tablespoons unsalted butter
Salt and freshly ground pepper to taste
2 – 3 ounces fresh white truffle
5 tablespoons grated Parmigiano-Reggiano

Instructions:
Add the potato slices to a large pot of boiling salted water.  Cook for 3 minutes, stirring several times to make sure the potatoes are not stuck together.  Drain immediately.  Add the creme, milk and 3 tablespoons butter to a large pan or skillet.  Stirring occasionally, bring the mixture to a boil.  Add the blanched potato slices, and carefully stir to make sure all the pieces of potato are covered with the cream and milk mixture.  Season with salt and pepper. Simmer the potatoes for 10 – 12 minutes, or until the potatoes are tender, stirring occasionally.

While the potatoes are cooking, preheat the broiler.  Butter a glass baking dish or large gratin dish, using the remaining 1 tablespoon butter.  Spoon half the potatoes into the baking dish, spreading evenly, then grate most of the white truffle over the hot potatoes.  Reserve a small amount of truffle to shave over the top.  Spoon the second half of the potatoes over the truffles, and top the potatoes with the grated cheese.

Broil the scalloped potatoes for 2 – 3 minutes, or until the top is nicely golden brown.  Remove the dish from the oven, shave the remaining white truffle on top and serve.

Note: Do not leave the scalloped potatoes in the oven to keep them warm.  The white truffles should not be cooked at all, or they will lose a lot of their wonderful flavor.  This dish should be prepared just before serving.
Serves 9 – 12

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