Creamy potato gratin with truffle oil

Dec. 27, 2006

MAKES 8 SERVINGS

1/2 tablespoon butter for greasing baking dish

8 ounces Italian Fontina cheese, well chilled

3 pounds Yukon Gold potatoes, peeled and cut into AE-inch thick

slices

Kosher salt and freshly ground black pepper

1o cups creme fraiche (see note)

1 tablespoon truffle oil, optional (see note)

1 tablespoon chopped rosemary

Preheat oven to 400 degrees. Butter a 9-by-13-inch oven-to-table

baking dish. Remove rind and grate cheese using a hand grater.

(Since Fontina is a soft cheese, it is easier to grate with a hand

grater than in a food processor.)

Place half the potatoes, overlapping slightly, in prepared dish.

Salt and pepper slices generously. With a rubber spatula, spread

half the creme fraiche over the potatoes. Then sprinkle half the

cheese over the creme fraiche. Make a second layer in the same way

using the remaining potatoes, creme fraiche and cheese.

Bake gratin on center rack of oven, uncovered, 30 minutes. Then,

lower heat to 350 degrees and bake until potatoes are tender when

pierced with a knife and a golden brown crust has formed on top,

about 30 minutes more. Check occasionally, and cover with a sheet

of foil if potatoes become too brown.

Remove gratin from oven and let stand 10 minutes. (Gratin can be

prepared 4 hours ahead; cool, cover loosely with foil and leave at

room temperature. Reheat, uncovered, in a preheated 350-degree oven

until hot, about 15 minutes.) Drizzle potato gratin with truffle

oil and sprinkle with rosemary.

Note: Creme fraiche is available in many groceries, but if you

can't find it, you can make your own by whisking together 1 1/2

cups heavy whipping cream and 1/2 cup sour cream in a medium

nonreactive bowl.

Let stand at room temperature until thickened, 6 hours or

overnight. Cover and refrigerate. (Creme fraiche can be stored up

to 1 week, covered, in refrigerator.) Makes about 1 cup.

Also, truffle oil is available in specialty food stores and some

supermarkets. It adds an assertive accent, but if you can't find

it, it can be omitted.

Nutrition facts per serving: 345 calories, 20 g fat, 12 g saturated fat, 65 mg cholesterol, 27 g carbohydrates, 12 g protein, 250 mg sodium, 3 g fiber