For the best flavors, start with fresh ingredients. If you have a garden, pick your potatoes that day.
Serves | 4 |
- 16 assorted baby potatoes, washed
- 1 oz clarified butter
- ½ shallot, minced
- 2 cloves garlic, slivered
- 1 tsp finely chopped fresh thyme
- ¼ cup Sauvignon Blanc
- 2 cups heavy cream
- salt and freshly ground white pepper
- 1/3 cup shredded Gruyère
- 2 Tbsp black truffle peelings
- 4 fresh thyme or chive blossoms
| Preparation | Preheat oven to 375ºF. Boil the baby potatoes in salted water until al dente. Drain and set aside. In a saucepot, heat clarified butter over medium heat. Add shallot, garlic and thyme. Sauté until shallot is translucent. Add wine and cream. Adjust seasoning with salt and pepper. Do not overseason; the cream will reduce when baked, therefore concentrating flavors. Bring to a simmer and remove from heat.
Halve the potatoes lengthwise and place them in a baking dish. Pour cream over the potatoes and cover with foil. Bake for 30 minutes or until the cream has thickened. Remove foil and cover the potatoes with Gruyère. Turn the oven setting to broil and cook until the cheese begins to brown. Garnish with truffle peelings and thyme or chive blossoms and serve.
CARL'S NOTES: For the best flavors, start with fresh ingredients. If you have a garden, pick your potatoes that day. Fresh summer truffles are a key ingredient for the ultimate version of this dish. They have a subtle nuttiness that doesn’t overpower the other flavors and adds elegance to the potato dauphinoise. When summer truffles aren’t available, you can use black truffle peelings. To create more complex flavors, add sautéed local mushrooms to the dish or finish it with some white truffle oil on top. Experiment with plating for a spin on presentation. Try serving portions of this dish in tiny vessels with lids and opening them table-side for a personalized experience.