Potato and Salsify Gratin with Black Truffle and Gruyére | Idaho Potato Commission
Dice potatoes into 3/4" cubes; dice salsify into 3/4" discs. In simmering, salted water, blanch potatoes about 7 minutes and salsify 8 - 10 minutes, separately, until both are tender. Drain and...
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Ingredients
- 1 lb. Idaho® Potatoes, peeled
- 1 lb. salsify, peeled
- 1 1/2 cups heavy cream
- 2 oz. butter
- 6 oz. Gruyére, grated
- 1 oz. black truffles, fresh, frozen or canned, sliced thin
- 1/2 teaspoon garlic, chopped
- Salt to taste
- Pepper to taste
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