Grilled Gratin Dauphinois with Truffle on the Arteflame

Introduction

This Grilled Gratin Dauphinois with Truffle brings together silky potatoes, rich cream, and a hint of earthy truffle, all caramelized beautifully over the heat of an Arteflame grill. It’s a refined twist on a French classic, ideal for outdoor cooking enthusiasts who want a gourmet side dish with minimal effort. With just a few simple ingredients, this recipe delivers deep flavor and irresistible texture, making it perfect for gatherings, holidays, or an elevated weeknight meal.

The Arteflame’s even heat creates a golden crust while keeping the interior creamy and luxurious. Whether you’re hosting a backyard dinner or looking to impress guests with a standout dish, this gratin captures true culinary comfort with a touch of elegance.

Ingredients

Gratin Ingredients

• 2 pounds Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 cup Gruyère cheese, grated
• 1 tablespoon truffle oil
• Fresh thyme, for garnish

Instructions

Step 1:

1. Warm the cream and milk in a pan over medium heat.
2. Add garlic, salt, pepper, and nutmeg.
3. Simmer gently for 2–3 minutes, then remove from heat.

Step 2:

1. Layer sliced potatoes in a cast-iron skillet.
2. Pour the warm cream mixture over the potatoes.
3. Top with grated Gruyère cheese.

Step 3:

1. Place the skillet on the edge of the Arteflame grill.
2. Cook for 35–45 minutes until potatoes are tender.
3. Move closer to the heat to brown the top.

Step 4:

1. Drizzle with truffle oil.
2. Garnish with fresh thyme.
3. Serve hot.

Tips

To achieve the perfect balance of creaminess and caramelization, take advantage of the Arteflame’s temperature zones. Slow cooking the gratin along the outer ring ensures tender potatoes without burning the top, while finishing closer to the center creates an irresistible, bubbly crust. For the most even texture, keep potato slices uniform and avoid rushing the cooking process.

• Use a mandoline for consistent slices.
• Choose waxy potatoes for better texture.
• Warm cream prevents curdling.

Variations

This gratin can be adapted to match different flavor profiles, dietary preferences, or seasonal ingredients. Experimenting with cheeses, aromatics, or added vegetables can transform the dish while keeping its signature richness intact. Each variation offers a unique twist without compromising the classic gratin comfort.

• Add caramelized onions for sweetness.
• Use smoked Gouda for a deeper flavor.
• Incorporate thinly sliced mushrooms.
• Try rosemary instead of thyme.
• Swap truffle oil for infused butter.

Best pairings

This gratin pairs beautifully with grilled meats, fresh salads, or robust wines. Its rich, creamy texture complements smoky proteins and provides balance to crisp or acidic sides. Whether you’re preparing a full outdoor feast or a simple dinner, these pairing ideas help elevate the meal’s overall harmony.

• Grilled steak or lamb
• Roasted chicken
• Arugula salad with lemon dressing
• Dry white wine like Chardonnay
• Earthy red wine like Pinot Noir

Conclusion

This Grilled Gratin Dauphinois with Truffle is a standout dish that blends classic French comfort with outdoor grilling finesse. The Arteflame’s unique heat distribution ensures perfectly tender potatoes and a beautifully crisp top, turning a humble side into a memorable centerpiece.

Whether prepared for a festive gathering or a cozy evening, this gratin delivers deep flavor and impressive presentation. With simple ingredients and elevated taste, it’s sure to become a favorite for anyone who loves refined yet approachable outdoor cooking.