Gratin Dauphinois with AOP Comté Cream and Black Truffles

Discover a delicious recipe for gratin dauphinois with PDO Comté cream and black truffle.

Pre-heat oven to 240 ° C Peel and crush the garlic cloves with the back of a knife.

Pour the milk into a saucepan, add the garlic cloves and bring it to a boil. Once it comes up to a boil, remove from the heat, cover and allow to steep for 30 minutes. Remove the crushed garlic cloves from the milk.

In a separate bowl, mix the Comté PDO cream with black truffle and cooking cream together

Peel the potatoes then cut them into thin slices. Butter a gratin dish and rub the entire dish with a garlic clove to infuse flavour.

Arrange a layer of sliced potatoes at the bottom of the dish and cover with a layer of the Comté and Black truffle cream. Repeat this process until are the ingredients are used up.

Pour the infused garlic milk over the layers of potato and cream. Season with salt and pepper to taste.

Bake in the oven for about 45 min in a 240 ° C. The gratin is ready when a skewer or fork goes through cleanly without any resistance from the potatoes.

Tip:

For a more refined presentation, prepare the gratin in individual beautiful casseroles and to top it off with even more slices of freshly sliced black truffle before serving.

Recipe made by La P’tite Cuisine de Pauline