Ultimate Creamy Truffle Dauphinoise
Ingredients:
- Roughly 3-4 large potatoes
- 300ml heavy cream
- Parmesan cheese
- Parsley for garnish
- 2 sprigs rosemary or thyme
- 3 garlic cloves, crushed
- 1 shallot, minced
Directions:
- Oven on – 220°C. Let’s go.
- Prep the potatoes – Wash, peel, and slice them thinly (about 3mm). A mandoline/slicer will make this much easier!
- Drop the slices into boiling water for 5 minutes until just tender. Drain and set aside.
- Infuse the cream – In a saucepan, bring the cream to a gentle simmer with garlic, rosemary or thyme, and a shallot. Season generously with salt and pepper. Let it infuse for 5-10 minutes, then remove the herbs and garlic.
- Arrange the potato slices in a baking dish. Neat layers or a rustic pile—it’s up to you. Pour over the infused cream.
- Cheese time – Grate over a generous amount of cheese. The more, the better. Finish up with a drizzle of White Truffle Oil.
- Bake – Cover with foil and bake for 30-40 minutes. Remove the foil and bake for another 5-10 minutes until golden and bubbling.
- Finish with fresh parsley and an extra drizzle of White Truffle Oil, serve immediately.
Ultimate Creamy Truffle Dauphinoise✨View Recipe Videos
- Roughly 3-4 large potatoes
- 300ml heavy cream
- Parmesan cheese
- Parsley for garnish
- 2 sprigs rosemary or thyme
- 3 garlic cloves, crushed
- 1 shallot, minced
Directions:
- Oven on – 220°C. Let’s go.
- Prep the potatoes – Wash, peel, and slice them thinly (about 3mm). A mandoline/slicer will make this much easier!
- Drop the slices into boiling water for 5 minutes until just tender. Drain and set aside.
- Infuse the cream – In a saucepan, bring the cream to a gentle simmer with garlic, rosemary or thyme, and a shallot. Season generously with salt and pepper. Let it infuse for 5-10 minutes, then remove the herbs and garlic.
- Arrange the potato slices in a baking dish. Neat layers or a rustic pile—it’s up to you. Pour over the infused cream.
- Cheese time – Grate over a generous amount of cheese. The more, the better. Finish up with a drizzle of White Truffle Oil.
- Bake – Cover with foil and bake for 30-40 minutes. Remove the foil and bake for another 5-10 minutes until golden and bubbling.
- Finish with fresh parsley and an extra drizzle of White Truffle Oil, serve immediately.
