Potato and Salsify Gratin with Black Truffle and Gruyére

Ingredients

• 1 lb. Idaho® Potatoes, peeled
• 1 lb. salsify, peeled
• 1½ cups heavy cream
• 2 oz. butter
• 6 oz. Gruyére, grated
• 1 oz. black truffles, fresh, frozen or canned, sliced thin
• ½ teaspoon garlic, chopped
• Salt to taste
• Pepper to taste

Directions

1. Dice potatoes into ¾” cubes; dice salsify into ¾” discs. In simmering, salted water, blanch potatoes about 7 minutes and salsify 8 – 10 minutes, separately, until both are tender. Drain and reserve. Reduce cream by one-third. Off heat, stir in butter; set aside to cool.
2. Combine potatoes, salsify, cream, 4 oz. grated gruyére, truffles, garlic, salt and pepper. Layer mixture into buttered, 1½- quart earthenware baking dish; top with remaining 2 oz. grated gruyére. Bake at 375°F until golden brown, about 25 minutes.
3. Frozen cubed potatoes can be used instead of the fresh Idaho® Potatoes in this recipe.

Notes