Recipes Side Dish Potato Potatoes Au Gratin Recipes Chef John's Truffled Potato Gratin 4.5 (35) 28 Reviews 9 Photos I used a mix of brown and lobster mushrooms, which worked very nicely, but this truffle potato gratin recipe will be spectacular with any mushroom. If you can find some wild mushrooms like morel, chanterelle, porcini, or lobster, use them. But if you can't, use regular supermarket mushrooms and you will still be rewarded with a very memorable potato side dish. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on October 10, 2019 Save Rate Print Share Add Photo 9 9 9 9 Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings: 6 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 ⅓ tablespoons butter 1 tablespoon olive oil 5 cups sliced mushrooms 2 teaspoons butter, softened 1 clove garlic, minced (Optional) 5 russet potatoes, peeled and very thinly sliced salt and freshly ground black pepper, to taste 1 teaspoon minced fresh thyme, divided 6 ounces sottocenere (Italian semi-soft truffle cheese), shredded 1 cup chicken stock 2 cups heavy whipping cream Directions Melt 1 1/3 tablespoon butter with olive oil in a large saucepan over medium-high heat; cook mushrooms in hot butter-oil mixture, stirring often, until browned on the edges, 15 to 20 minutes. Preheat the oven to 350 degrees F (175 degrees C). Combine 2 teaspoons softened butter with garlic in a small bowl; butter a 9x13-inch baking dish with garlic butter. Spread 1/3 the potatoes into the bottom of the prepared baking dish in a layer; season with salt, black pepper, 1/2 the thyme leaves, and 1/2 the cooked mushrooms. Sprinkle almost half the sottocenere cheese over potatoes, reserving about 3 tablespoons for the top. Layer next 1/3 the potatoes over cheese, season with salt and black pepper, remaining 1/2 thyme leaves, 1/2 the remaining cheese, remaining mushrooms, and last layer of potatoes. Season potatoes with more salt and black pepper. Pour chicken stock and cream over the top. Sprinkle with more salt and black pepper and reserved 3 tablespoons of sottocenere cheese. Cover dish loosely with aluminum foil; tent the foil a little so it doesn't touch potatoes. Bake in the preheated oven until potatoes are bubbly, about 45 minutes. Remove foil and cook until top is browned, about 15 more minutes. Let cool slightly before serving. I Made It Print 101 home cooks made it! Nutrition Facts (per serving) 641 Calories 45g Fat 48g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 641 % Daily Value * Total Fat 45g 57% Saturated Fat 27g 133% Cholesterol 152mg 51% Sodium 414mg 18% Total Carbohydrate 48g 17% Dietary Fiber 4g 13% Total Sugars 3g Protein 16g 32% Vitamin C 16mg 17% Calcium 244mg 19% Iron 3mg 14% Potassium 1254mg 27% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.