I'm Mr. Potato head. No, not because of my rather large skull (hey, it must be great to take my big b rain), but because my thoughts are so often focused on the potatoes. Some people daydream about winning the lottery, or be hired as a personal masseuse Scarlett Johansson; I sit and dream of new potato side dishes like this.
This amazing recipe truffled potato gratin was the star of my recent dinner of dry-aged steaks, and was probably the best side dish of potatoes I've had all year.
I love potatoes so much that when I look at a menu in a restaurant, I actually ordered my tenure that Apple earth is. I do not care what the main course, if I see that apple gratin land that the accompaniment, which is what I am.
If you've ever had truffles before, and you wonder what everyone talks about, then this is the recipe to try to discover the true magic of these fabulous fungi . The great thing about this recipe is that you do not need a fortune value of fresh truffles to do it, thanks to an Italian cheese called sottocenere. Sottocenere is a semi-sweet, pretty soft cheese which is dotted with fragrant truffles. When baked in a potato gratin as we have done here, you get the full punch of flavor of truffles and aroma, but at a fraction of the cost.
Before you start whining to not be able to find it, check best Store Cheese your nearest big city - they can get. If a store important Italian cheeses, they will have access to this miracle of making mycological cheese.
Speaking of mushrooms, I used a mixture of brown mushrooms and lobster, which worked very well, but this recipe will be spectacular with a fungus If you can find wild mushrooms such as morel, chanterelle, boletus, or lobster, use -. but if you can not, use regular mushrooms to supermarkets and you will always be rewarded with a very memorable dish potato side. Enjoy!
Ingredients:
2 tablespoons butter, divided
1 tablespoon of olive oil
5 cups sliced mushrooms
1 clove garlic, chopped
1 tablespoon fresh thyme leaves
5 potatoes average Russet, thin
salt and fresh ground black pepper slices to taste
6 oz sottocenere grated cheese
2 cups cream
1 cup chicken broth
