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Black Truffle Potato Gratin with Asparagus and Herb Pesto
Black Truffle Potato Gratin with Asparagus, Balsamic Marinated Vine Tomatoes, Extra Virgin Olive Oil, and Herb Pesto
Are you looking for an easy, yet decadent dish to serve at your next luncheon party? Look no further than this black truffle potato gratin with asparagus and herb pesto! The combination of creamy potatoes, earthy black truffles, and fresh asparagus is sure to wow your guests.
And the best part is that this dish can be made in advance – simply follow the recipe below and refrigerate until ready to bake. Don’t forget to top it off with a delicious herb pesto for an extra herbaceous boost of flavor!
This potato gratin is the perfect side dish for any main course, but can also be a delicious standalone meal. The truffles add a depth of flavor that is unmatched by any other ingredient. This dish will really get your taste buds going!
What Are The Best Potatoes For Making Au Gratin
There are a few different types of potatoes that work well for gratins, depending on your preferences. Yukon Golds are a good all-purpose option, while Russets tend to be more fluffy and light.
For a richer colorful dish, try using a purple potato they are starchy and will help your gratin to hold together. Agria potatoes are also an excellent choice for their tasty yellow flesh. Whichever type you use, make sure to slice the potatoes thinly on a mandoline so they cook evenly.
What makes a gratin a gratin?
A gratin is one of the classic French dishes that typically consists of potatoes, cream, cheese, and sometimes butter. The dish is named for the way it is cooked, in a shallow dish with a browned and bubbly top. Potato gratin can be pressed until cold, portioned, and roasted in an oven.
Gratins can be made with different kinds of potatoes, including sweet potatoes, yams, and even pumpkin. In addition to the traditional potato gratin, there are also many other variations out there, including spinach gratins and broccoli gratins.
No matter what ingredients you use, the key to making a perfect gratin is all in the cooking method. Be sure to cook your gratin slowly and evenly so that the cheese or butter melts into a bubbly golden brown topping that will have everyone coming back for seconds.
Cooking Asparagus
I absolutely love asparagus it has such a short season in New Zealand. The asparagus season in New Zealand is from September to December, with a buildup in mid-October and dwindles off just before Christmas.
Asparagus is a perennial plant with an underground stem that produces an edible shoot, which is regarded as a delicacy. There are three varieties of asparagus. White which is harvested as soon as it appears above the ground, and purple asparagus which is allowed to grow several centimeters high.
Lastly, green asparagus which is the most common variety in New Zealand is harvested when the stalks are about 15 cm (6 inches) above the ground. Green asparagus has a full-flavored delicious taste, when it gets late in the season the green asparagus tends to start to seed and the edible shoots and stalks are not as tender.
I have always peeled asparagus stalks, it’s a chef thing. This gets rid of the stringy outer layer and is also presentable with the fresh green-looking stalk.
CHEFS TIP – Cooking Asparagus:
Larder Stables And Must Have Kitchen Tools
Essential Kitchen Tools – Must Haves
You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.
My Professional Recommendations
Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.
Black Truffle Potato Gratin
Ingredients
Black Truffle Potato Gratin
- 2 tbsp Black truffle patѐ - optional
- 4 each Agria potatoes - peeled
- 50 grams Unsalted butter
- ½ tsp Himalayan pink salt and freshly ground black pepper
Vegetables
- 16 each Asparagus spears - cleaned and peeled
- 4 each Vine-ripened tomatoes
- 1 drizzle Smoke infused balsamic vinegar
- 1 drizzle Olive oil - extra virgin
- ½ tsp Himalayan pink salt and freshly ground black pepper
Fresh Herb Pesto
- ⅓ cup Thyme leaves - loosely packed
- 2-3 sprigs Parsley
- 1 handful Pine nuts - toasted
- 10-15 each Capers
- 3-4 tbsp Olive oil - extra virgin
- 1 clove garlic - peeled
- ½ tsp Himalayan pink salt and freshly ground black pepper
Instructions
Using A Mandolin
- When using a mandolin make sure it has a guard to protect your fingers and knuckles from the sharp cutting bladeIf you don’t have a mandolin you can use a knife. However, I would recommend using a mandolin for consistency and it’s easier. Here are a couple of options from Amazon – Plastic Option or Stainless Steel. I much prefer stainless steel, easier to clean and won’t crack.
Black Truffle Potato Gratin
- Preheat the oven to 180ºC. Slice the potatoes on a mandolin, place them into a bowl, season with salt, pepper, and add the black truffle patѐ.
- Mix well, line a rectangle baking tin with baking paper and start layering the sliced potatoes until they have all been used up.Slice the butter and lay it on top, cover the tin with aluminum foil, and place it into the oven for 35 – 45 minutes.When cooked carefully remove the foil, poke a knife into the center of the gratin it should be quite tender.Place into the fridge to completely cool, should take only 2 hours to cool. This can be made the day before.
Fresh Herb Pesto
- Place all the pesto ingredients into a cylinder-shaped container the same ones you get when you buy a stick blender. Or you can use a bullet blender.Blend ingredients until a thick paste has formed, it should only take 1 minute or less.CHEFS TIP:If you blend the pesto for longer than 1 minute the herbs will start to heat up and your pesto will come out a light green, almost grey color which doesn’t look very appetizing.
- Place into a container and put it to one side until required.
Vines Tomatoes and Asparagus
- Wash and quarter the vine tomatoes, peel, and wash the asparagus.Blanch the asparagus in salted boiling water and refresh in iced water.Add the tomatoes and asparagus to a bowl, drizzle in the balsamic and virgin olive oil. Add the salt and pepper, mix well.
Portioning The Black Truffle Potato Gratin
- Remove the gratin from the baking tin and portion into 4 even pieces.Heat a pan and shallow fry the gratin on both sides until golden and crispy.
Plating Time
- Simple plating design fresh herb pesto, black truffle potato gratin, vine tomatoes, and asparagus, garnish with fresh thyme leaves.
NUTRITIONAL INFORMATION
Serving Size: 100g gratin, asparagus, tomatoes, herb pesto, balsamic, and virgin olive oil.
Calories 567 | Total Fat 37.8 g | Carbohydrates 43.8 g | Fiber 4.7 g | Protein 13.3 g | Iron 4.1 mg
My Enjoyment For Your Benefit, And Value
This black truffle potato gratin with asparagus, vine tomatoes, and herb pesto is the perfect dish for Easter lunch. The rich, earthy flavors of the black truffles are a delicious match for the potatoes and asparagus. The herb pesto adds a beautiful, green herbaceous scent to the dish.
This classic potato gratin recipe is sure to please your guests! It’s easy to make, yet decadent and delicious. The best part is that it pairs perfectly with any main course, but can also be a standalone meal. So if you’re looking for an impressive side dish for your next luncheon party, look no further than this potato gratin. Your taste buds will really thank you!
The awesome thing is that this is an easy potato gratin recipe that can be made in advance. Simply follow the recipe below and refrigerate until ready to bake. Your friends and family will be impressed with your potato gratin cooking skills!
