Idaho® Potato Gratin with Black Truffles | Idaho Potato Commission

Ingredients

• 3 ounces fresh porcini mushrooms, sliced 1/4-inch thick
• 8 tablespoons butter, divided use
• 1 shallot, julienned
• 8 ounces dry red wine, such as Merlot or Syrah
• 4 ounces reduced chicken stock
• 2 ounces reduced veal stock or demi-glace
• 2 sprigs fresh thyme
• 1/2 bay leaf
• 1 ounce red-wine vinegar
• Salt and pepper as needed
• 1 ounce panko (coarse bread crumbs)
• 2 tablespoons butter, plus 2 teaspoons
• 1 ounce grated Parmigiano-Reggiano cheese
• 1 medium Idaho russet potato (70 count), peeled
• 1/2 cup heavy cream
• 3 ounces Fontina Val d'Aosta cheese, grated
• 2 tablespoons minced garlic
• 1 pinch nutmeg
• 1 medium fresh black truffle
• 1 teaspoon chopped parsley