Executive Chef/Owner Joshua Berman, JB Cuisine, Aquidneck Island
I love to elevate this tart gratin by adding a little luxury with shaved black truffle but you could easily substitute sautéed black trumpet or hen of the woods mushrooms. A drizzle of truffle oil just before serving wouldn’t hurt either way. Enjoy!
Ingredients
- 5 large Yukon Gold potatoes, peeled and sliced ⅛ inch thick
- Kosher or sea salt
- Freshly ground black pepper
- 4 tablespoons unsalted butter, plus more for pan and potatoes
- 4 tablespoons extra-virgin olive oil
- ½ sweet onion, finely chopped
- 1 shallot, finely chopped
- 2 cloves garlic
- 1 small head cauliflower, trimmed and chopped
- 1¼ cups heavy cream (I use Arruda Dairy)
- 1¼ cups grated Narragansett Creamery Atwell’s Gold Cheese
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons chopped flat-leaf parsley
- 1 small black truffle, thinly shaved (or substitute ½ cup sautéed black trumpet or hen of the woods mushrooms)
- 1 cup panko crumbs mixed with 1 tablespoon chopped parsley and 1 tablespoon grated Parmesan cheese
- Parmigiano-Reggiano shavings for garnish
Preparation
Preheat oven to 375°F. Butter the inside of an 8- by 10-inch gratin or casserole dish, line the bottom and sides with slightly overlapping sliced potatoes to form the tart “crust,” brush all over with melted butter and season with salt and pepper. Line potatoes with parchment paper and fill with pie weights, dried beans or rice to keep potatoes from shifting. Bake for 20 minutes, remove from oven, remove paper and weights and set aside.
In a medium saucepan over medium heat, add 4 tablespoons butter and olive oil. Once the butter has stopped sputtering and most of its water has evaporated, add the onion and shallot and cook 4 to 5 minutes, being careful not to brown. Add garlic and sauté gently an additional 2 minutes.
Add the cauliflower, any remaining sliced potato and cream; bring to a simmer and cook on low for 5 minutes. Fold in the Atwell’s Gold cheese, Parmesan, parsley and ½ black truffle (or ½ of the mushrooms). Season to taste. Spoon the mixture into the potato “crust.” Top with panko and bake at 375°F for 25 minutes until golden brown and bubbling. Remove from oven, let rest for 5 minutes and garnish with Parmigiano-Reggiano shavings and remaining black truffle or other mushrooms and serve hot.
