Truffled Potato Gratin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 kg potato (s), floury boiling, thinly sliced (food processor)
- 200 g cheese, rated Gruyère
- 2 clove (s) garlic, pressed
- 200 ml cream
- 100 ml milk
- 1 glass pesto, truffle (00ml) finished product
- salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 170 ° C convection.
- Mix the cream, milk, pesto and garlic in a bowl.
- Place the potatoes in layers in a greased baking dish. Lightly salt each layer and sprinkle with a little Gruyère. After the last layer, pour the truffle pesto cream on the potatoes and sprinkle the surface evenly with the remaining Gruyère.
- If the gratin is not layered higher than 4cm (depends on the size of the baking dish used), it is enough to stay in the oven for 50-60 minutes - make a spot check in any case, because some types of potatoes do not behave as expected.
- The finished gratin should come out of the oven well browned.
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