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Potato Gratin with Truffle

A delicious variant on the traditional potato gratin with celeriac and truffle pesto.

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  • 4 persons
  • 80 min.
  • Side dish
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Recipes from Oil & Vinegar

Nice to know

Gratin is a culinary technique for the preparation of food and has a brown crust. This crust mostly consists of breadcrumbs, grated cheese, egg or butter. Gratin is originated in the French kitchen and is traditionally prepared in a shallow baking dish in which the gratin is baked in the oven or under a grill. Gratin is derived from a combination of the French words 'gratter', which means scraping or grating and 'gratine' which means crust or skin. The most famous gratin is known as 'potato gratin' or 'gratin de pommer de terre'. Slices of cooked potatoes are placed in a buttered baking dish, sprinkled with grated cheese and placed in the oven or under a grill. Nowadays, there are a lot of different gratins, with meat, fish, vegetables, eggplant etc.

French cuisine!

  • Groceries

    • 800 g celeriac • 600 g potato • 250 ml cream • 100 g gruyere • 4 el Pesto al Tartufo • Olive Oil with Garlic • Black Pepper grinder

    additionally required: • Mandolin (vegetable cutter)

  • Getting started

    Grease the baking dish with the Olive Oil with Garlic. Lay the slices of celeriac and potato over and over in the baking dish. Sprinkle with Black Pepper and salt to taste.

    Step 2

    Mix the cream with crispy Pesto al Tartufo and pour it over the potatoes and celeriac, sprinkle with the Gruyère cheese and cover with aluminum foil. Bake the gratin in the middle of the oven for about 50 min. until golden brown. After about 25 min. remove the baking foil.

    Tip

    Serve with Pork ‘Wild Garlic’!

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