Idaho® Potato Gratin with Black Truffles
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Yield: 4 small-plate servings
Source
Recipe courtesy of Michael Kornick , Exec Chef/Owner , MK and MK North, Chicago
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Ingredients
Red Wine/Porcini Sauce
- 3 ounces fresh porcini mushrooms, sliced ¼-inch thick
- 8 tablespoons butter, divided use
- 1 shallot, julienned
- 8 ounces dry red wine, such as Merlot or Syrah
- 4 ounces reduced chicken stock
- 2 ounces reduced veal stock or demi-glace
- 2 sprigs fresh thyme
- ½ bay leaf
- 1 ounce red-wine vinegar
- Salt and pepper as needed
Potato Gratin
- 1 ounce panko (coarse bread crumbs)
- 2 tablespoons butter, plus 2 teaspoons
- 1 ounce grated Parmigiano-Reggiano cheese
- 1 medium Idaho russet potato (70 count), peeled
- ½ cup heavy cream
- 3 ounces Fontina Val d’Aosta cheese, grated
- 2 tablespoons minced garlic
- 1 pinch nutmeg
- Salt and pepper as needed
- 1 medium fresh black truffle
- 1 teaspoon chopped parsley
Directions
Prepare sauce: In a medium saucepan, sauté porcinis in 6 tablespoons butter until soft; set aside in a bowl. In the same pan, soften shallot in remaining 2 tablespoons butter over medium-low heat; add wine, increase heat and bring to a simmer, reducing volume by two-thirds, 7 to 8 minutes. Add stocks; simmer on medium-low heat, 15 minutes, skimming as needed. Add thyme and bay leaf; cook 1 minute. Add reserved mushrooms. Season with vinegar, salt and pepper. Reserve.
- For gratin, melt 2 tablespoons butter in small sauté pan; add panko crumbs and cook until lightly toasted, 1 to 2 minutes. Toss with Parmigiano-Reggiano; reserve.
- Butter earthenware or glass baking dish (1¾ inches to 2½ inches deep, 16-ounce capacity) using remaining 2 teaspoons butter.
- Slice potato into ⅛-inch-thick slices. Combine with cream, cheese, garlic and nutmeg in large mixing bowl. Season with salt and pepper.
- Slice ¾ of the truffle paper-thin.
- Layer potatoes, spreading cheese around potato slices. Add a thin layer of truffles; top with layers of remaining potatoes and truffles. (Do not mix in truffles.)
- Cover dish with aluminum foil, place on sheet pan; bake at 325°F until just fork tender, 30 to 50 minutes. Remove foil; top with reserved Parmigiano-Reggiano/breadcrumb mixture. Place in a 550°F oven to brown the top, 3 to 4 minutes. Remove bay leaf and thyme.
- Slice remaining ¼ of truffle paper thin.
- Garnish gratin with chopped parsley and truffle slices.
- Per portion: Place 3 to 4 ounces of gratin onto serving plate; spoon 1½ to 2 ounces sauce around gratin.
