Autumn Black Truffle Dauphinoise
- 4 - 6 people Feeds
- 15m Prep time
- 75m Cook time
This is the ultimate indulgent side dish: a creamy potato dauphinoise infused with the flavour of autumn truffle. Served with extra truffle at the table because… why not?
This truffle dauphinoise will transform any meal and feels particularly fitting for a special occasion or festive celebration - it’s time to take potatoes to the next level!
This recipe fills a 23cm/9inch roasting/baking dish.
Recipe by Helen Graves.
- 1.5kg King Edward or Maris Piper potatoes sliced 2-3mm thick
- 500ml double cream
- 3 cloves garlic, crushed or grated
- 15-20g autumn black truffle
- 15g butter (use black truffle butter for extra flavour)
- Preheat the oven to 170C.
- Gently heat the cream with the garlic but do not let it boil. Once small bubbles begin to form around the edge of the pan, remove from the heat and strain through a sieve.
- Layer up potatoes, seasoning with salt and pepper and a little black truffle as you go.
- Pour over the cream and dot with the butter.
- Bake 1 hour to 1 hour 15 minutes, or until tender when a skewer is inserted into the middle. Pop under a hot grill to crisp the top, if you like.
- Serve with the remaining black truffle.