FREE SHIPPING ON ORDERS OVER $100 (EXCLUSIONS APPLY)

Gratin potatoes baked until crispy in a Le Creuset Flamme Doree braiser.

Truffle Potato Gratin

April 15, 2025

When it comes to comfort food with a touch of elegance, few dishes strike the balance quite like a potato gratin—and this version takes it to the next level. Rich, creamy layers of thinly sliced potatoes are baked to golden perfection and infused with the deep, earthy aroma of truffle for a side dish that feels downright luxurious. Whether you’re planning a holiday dinner, hosting friends, or just craving something indulgent, this Truffle Potato Gratin delivers cozy sophistication in every bite. It’s the kind of dish that has guests going back for seconds… and asking for the recipe.

[product=le-creuset-signature-round-braiser-3-5-qt-flamme-doree-crucible-knob]
One hundred years after introducing the heritage color that ignited it all, Le Creuset’s eternal flame just became brighter. Flamme Dorée – Golden Flame – strikes a perfect balance between rich tradition and modern innovation. This reimagined classic features a fresh, glistening sheen and an iconic stainless steel crucible knob with a light gold finish.
[/product]

Truffle Potato Gratin

Rated 5.0 stars by 1 users

Category

Side

Cuisine

French

Author:

Le Creuset

Servings

6-8

Cook Time

90 minutes

Truffle potato gratin is a decadent twist on the classic dish. Layers of thinly sliced potatoes are baked to tender perfection, enveloped in a rich, creamy sauce infused with caramelized onions. Add freshly shaved truffles or additional truffle oil to the top of the finished gratin for added earthy flavor. Topped with fresh herbs and sea salt, it’s a perfect recipe for celebrating with friends and family.

Gratin potatoes baked until crispy in a Le Creuset Flamme Doree braiser.

Ingredients

1 tablespoon butter, for preparing the dish
3 pounds Idaho potatoes
3 teaspoons salt, divided
1 tablespoon olive oil
1 tablespoon truffle oil, plus more for drizzling
2 yellow onions, sliced
½ cup chicken broth
1 ½ cups heavy cream
1 bunch thyme, reserving a few sprigs for garnishing
2 bay leaves
1 ½ cups shredded Gruyere cheese
¼ cup creme fraiche
Salt and pepper, to taste
Chopped chives and thyme leaves for garnishing
Flaky sea salt for finishing

Directions

Preheat the oven to 400 degrees. Prepare a 3.5 qt braiser with butter or cooking spray. Cut the potatoes in ⅛ inch slices using a sharp knife or mandoline. Arrange the potato slices in circles, slightly overlapping, in the bottom of the braiser, and add ¼ teaspoon salt to each layer before beginning the next layer.
In a medium sized skillet, add the olive oil and truffle oil on medium heat. Add the onions and 1 teaspoon salt, and cook until golden brown and caramelized, about 20-30 minutes. Add chicken broth to deglaze the pan, then add the heavy cream, thyme bunch, and bay leaves. Bring the mixture to a simmer and cook until slightly thickened, about 5-6 minutes. Remove the thyme and bay leaves and stir in 1 cup Gruyere cheese, stirring until smooth and melted. Remove the mixture from the heat and let cool slightly. Stir in the creme fraiche and season with salt and pepper.
Pour the cream mixture over the potatoes and sprinkle the remaining ½ cup Gruyere cheese on top. Season with salt and pepper and arrange the caramelized onions evenly on top. Bake until golden brown on top and is tender in the middle when pierced with a knife, about 45 minutes to an hour. Allow the gratin to cool for about 15 minutes before serving. Garnish with thyme leaves, chives and flaky sea salt and drizzle with additional truffle oil for extra flavor.