Idaho® Potato Gratin with Black Truffles | Idaho Potato Commission
Prepare sauce: - In a medium saucepan, sauté porcinis in 6 tablespoons butter until soft; set aside in a bowl. - In the same pan, soften shallot in remaining 2 tablespoons butter over medium-low...
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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
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