Truffle & Rosemary Potato Gratin
Ready in 95 minutes
• Serves 6
Ingredients
Gratin
- 1600g potatoes, thinly sliced
- 300g truffle & mascarpone cream sauce
- 300g cream
- 1 tsp salt
- 70g Gruyère cheese
- 1/2 pack rosemary salt
Steps
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Preheat oven to 220°C bake (or 200° fan bake). Set aside a large casserole dish.
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Slice potatoes as thinly as possible and arrange in layers in reserved dish. We recommend you stand them up as pictured as it makes for a creamier bake, but if that’s too fussy the recipe will still work if you place them in flat layers.
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In a large bowl, whisk together truffle sauce with cream and salt measure. Season well with pepper, then pour over potatoes in dish. Grate cheese and sprinkle over potatoes.
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Cover dish with foil and place on an oven tray to prevent spillage. Bake for 1 hour, then remove foil and cook a further 15 minutes, until golden and potatoes are tender. Sprinkle with rosemary salt.
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Allow gratin to set for 10 minutes before serving.
Nutritional Information
| Energy |
1891 kj 452 kcal |
|---|---|
| Protein | 10.1g |
| Carbohydrate | 34.2g |
| Fat | 29.7g |