Truffled Potatoes Gratin Recipe

"This is NOT a weeknight dish; and, NOT even a weekend family dinner. This is definitely meant as a dish for that 'SPECIAL' occasion. A birthday, anniversary, company, celebrating, etc. You can serve this family style; or, I prefer to serve this in small individual gratin dishes. But, make sure to finish with the sauteed mushrooms and minced chives."

Step by Step Method

Step 1

Potatoes and Onions ... This is one time when a mandolin comes in handy. But, you can always thin slice by hand - Thinner the Better!

Step 2

Sauce ... Add the butter to a large pot; and bring to medium low heat, just until melted. Then add the corn starch, and stir until combined. Slowly add the room temperature milk; and let it heat up on medium heat, just until it begins to thicken. Remove from the heat; and, stir in 1 1/2 cups of the cheese - a little at a time. Season with a pinch of nutmeg, salt and pepper. Then, add the potatoes; and, toss lightly until combined.

Step 3

Gratin Dishes ... Spray your gratin dishes (you will need between 4-6 dishes, depending on the size); or, 2 quart casserole dish, with a non-stick spray. Add 1/3 of the potatoes to the dishes, then 1/2 of the onions; repeat - and top with the remaining potatoes. Finish with the remaining cheese.

Step 4

Bake ... In a 350 degree oven, middle shelf; for 30 minutes covered. Uncover, and continue to cook another 30 minutes.

Step 5

Mushrooms ... As the potatoes bake; prepare the mushrooms. Lightly spray a non-stick pan with a non-stick (olive oil spray), or just use a little olive oil 1-2 teaspoons; then, add the mushrooms. Cook on medium high heat; until the mushrooms start to brown, occasionally stirring. Once they are brown, add the brandy. Season with salt and pepper; then continue to cook a few minutes until they get a bit crispy.