Truffle Potato Gratin

cuisine French
difficulty Moderate
season Fall & Winter
serves 8 to 10


4 medium russet potatoes, peeled and thinly sliced 3 cups grated Gruyère cheese 2 ounces black truffle butter, diced 6 ounces crème fraîche, warmed to pourable 2 teaspoons TRUFFLE SALT Freshly ground black pepper


  1.  Preheat oven to 350 degrees F.
  2.  Rub the bottom and sides of a 12 inch cast iron skillet, with two teaspoons of the truffle butter.
  3.  Layer the potatoes in a single layer, slightly overlapping the potatoes across the bottom of the dish.
  4.  Sprinkle the first layer of potatoes with the truffle salt. Dot with 1/3 of the butter. Sprinkle 1/3 of the Gruyère and pour 1/3 of the crème fraîche over the potatoes. Finish with a few grinds of black pepper. Repeat twice more--a few slices mayb be left over depending on how the potatoes were overlapped, or the size of the potatoes. No worries. The baking dish should comfortably hold three layers of potatoes.
  5.  Place the dish in the oven and bake uncovered for 35 to 40 minutes, or until the potatoes are crispy and golden on top. Let cool 5 minutes, cut into pie wedges with a metal spatula.