Grilled Gratin Dauphinois with Truffle on the Arteflame Grill

Introduction

Gratin Dauphinois is a classic French dish made with thinly sliced potatoes baked in cream and cheese. Adding truffle takes this already luxurious dish to the next level. Cooking it on the Arteflame grill adds a subtle smokiness and golden crust to the potatoes, making it the perfect side dish for a special meal or holiday dinner.

Ingredients

For the Gratin:

• 2 lbs Yukon Gold or Russet potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 1 cup grated Gruyère cheese (or Comté)
• 2 tbsp truffle oil (or freshly grated truffle if available)
• 1 tbsp butter (for greasing the dish)
• Salt and freshly ground black pepper (to taste)
• Fresh thyme (optional for garnish)

Instructions

Step 1: Fire Up the Arteflame Grill

Start by lighting the Arteflame grill using vegetable oil-soaked napkins and firewood. Allow the grill to preheat for about 20 minutes, ensuring the flat cooktop reaches a medium heat, ideal for cooking the gratin evenly.

Step 2: Prepare the Potatoes

Thinly slice the potatoes using a mandoline or sharp knife. You want the slices to be thin (about 1/8 inch thick) to ensure even cooking.

Step 3: Make the Cream Mixture

In a grill-safe saucepan, combine the heavy cream, milk, minced garlic, salt, and pepper. Heat the mixture gently on the outer flat cooktop of the grill, stirring occasionally until warm. Do not let it boil. Stir in the truffle oil or grated truffle.

Step 4: Assemble the Gratin

Grease a large cast iron skillet or grill-safe baking dish with butter. Layer half of the sliced potatoes in the dish, overlapping slightly. Pour half of the cream mixture over the potatoes and sprinkle half of the grated Gruyère on top. Repeat with the remaining potatoes, cream mixture, and Gruyère cheese.

Step 5: Grill the Gratin

Place the dish on the outer flat cooktop of the Arteflame grill, where the heat is moderate. Cover the dish with foil and cook for 40-50 minutes, or until the potatoes are tender. For a golden, crispy top, remove the foil during the last 10 minutes of grilling.

Step 6: Serve

Once the gratin is golden brown and bubbly, remove it from the grill and let it rest for 5 minutes before serving. Garnish with fresh thyme if desired. Serve alongside your favorite grilled meats or vegetables for an indulgent meal.

Tips

• Truffle Flavor: For an even richer truffle flavor, drizzle more truffle oil over the finished gratin just before serving.
• Even Slicing: Use a mandoline to ensure all potato slices are even, which helps them cook uniformly.
• Extra Crispiness: If you like an extra crispy top, add a few breadcrumbs mixed with melted butter before grilling the gratin.

Variations

1. Cheddar Truffle Gratin: Replace Gruyère with sharp cheddar for a more robust cheese flavor.
2. Mushroom Truffle Gratin: Add sautéed mushrooms between the layers of potatoes for an earthy twist.
3. Herb-Infused Gratin: Add fresh thyme or rosemary to the cream mixture for a herby note.
4. Truffle Parmesan Gratin: Sprinkle grated Parmesan cheese on top for an extra cheesy finish.
5. Vegan Truffle Gratin: Use coconut milk and vegan cheese, and replace the cream with a dairy-free alternative for a vegan version.

Best Pairings

• Side Dishes: Serve with roasted meats, grilled chicken, or sautéed vegetables for a complete meal.
• Drinks: Pair with a full-bodied white wine like Chardonnay or a light red like Pinot Noir to complement the creamy richness of the gratin.

Conclusion

Gratin Dauphinois with Truffle is an elegant and indulgent side dish, elevated by the rich flavor of truffle and the smoky finish from the Arteflame grill. This decadent dish is perfect for special occasions or whenever you want to elevate your meal.