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Potato Gratin with Black Truffle Cheese and Thyme


1 lb/455 g russet potatoes
Flour, for dredging
2 eggs
8 tbsp/110 g unsalted butter
2 tbsp extra-virgin olive oil
Salt and freshly cracked black pepper
1 lb/455 g Sottocenere cheese, cut into thin slices
2 tsp fresh thyme, roughly chopped


Serves: 4


Add the potatoes to a large pot of well-salted cold water over high heat. Bring to a boil, and then turn down the heat and simmer for 15 to 20 minutes, or until the potatoes are easily pierced with a knife. Drain, peel, and let cool slightly. Cut the cooked potatoes into slices about ⅛ in/3 mm thick. Add the flour to a medium bowl. Add the eggs to a second bowl and beat them lightly. Heat 4 tbsp/55 g of the butter along with the olive oil in a large frying pan. Dredge the potatoes in the flour and then dip in the beaten eggs and fry for 2 to 3 minutes, or until golden on both sides. Drain on paper towels and season with salt and pepper. Preheat the oven to 375°F/190°C/gas 6. Butter an 8-in/20-cm oval or round baking dish. Place some of the fried potatoes in a single layer in the prepared dish. Top with slices of cheese and some of the thyme. Continue with another layer of potatoes, and so forth, ending with a final layer of cheese and thyme. Dot the top with the remaining butter. Season with salt and pepper. Bake on the middle rack of the oven for 20 minutes, or until golden brown. Let stand for 10 minutes. Serve hot or at room temperature.

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