Potato and Salsify Gratin with Black Truffle and Gruyére


  • 1 lb. Idaho® Potatoes, peeled
  • 1 lb. salsify, peeled
  • 1 1/2 cups heavy cream
  • 2 oz. butter
  • 6 oz. Gruyére, grated
  • 1 oz. black truffles, fresh, frozen or canned, sliced thin
  • 1/2 teaspoon garlic, chopped
  • Salt to taste
  • Pepper to taste


  1. Dice potatoes into 3/4" cubes; dice salsify into 3/4" discs. In simmering, salted water, blanch potatoes about 7 minutes and salsify 8 - 10 minutes, separately, until both are tender. Drain and reserve. Reduce cream by one-third. Off heat, stir in butter; set aside to cool.
  2. Combine potatoes, salsify, cream, 4 oz. grated gruyére, truffles, garlic, salt and pepper. Layer mixture into buttered, 1 1/2- quart earthenware baking dish; top with remaining 2 oz. grated gruyére. Bake at 375°F until golden brown, about 25 minutes.
  3. Frozen cubed potatoes can be used instead of the fresh Idaho® Potatoes in this recipe.


This recipe is served with items such as beef filets at mk.

Print Recipe

Yield: 8, 3/4-cup servings

Michael Kornick
MK and MK North

Share this Recipe