Truffle potato bake
potato bake with a truffle oil and blue cheese
Servings: 4 servings
Equipment
- 10 inch baking dish
- few cooking pots and bowls to have around
Ingredients
Base
- 120 g red lentils
- 1 red onion
- 3 cloves of garlic
- 150 ml double cream
- 100 g blue cheese
- 100 g mushrooms
- 150 ml white wine optional
- 50 g butter
- 3 tbsp truffle oil
- salt, black pepper
- a bunch of chopped fresh parsley
Potato layer
- 700 g potatoes
- a bunch of fresh rosemary
Béchamel sauce
- 50 g butter
- 50 g plain flour
- salt, pepper
- 1 tbsp truffle oil
Instructions
- Boil water in a pan and add red lentils. Cook for about 10 minutes until soft, drain and leave in a bowl on the side.
- Wash your potatoes and set them to cook with fresh rosemary in a big pot of boiling water. You don't have to peel them. Cook for about 20-30 minutes until nearly done. You should be able to pierce them fairly easily with a fork but they should be still holding together.
- In the meantime, melt butter in another pot and add chopped onions with a spoon of truffle oil. Cook them on a medium heat until fragrant and soft for about 15 minutes. Add garlic and mushrooms, stir and cook for another 5 minutes or so. Once most of the water evaporated and mushroom stick to the bottom of the pan, pour in white wine to deglaze. Cook until all alcohol evaporates and the sauce reduces. Only then add double cream and cook for another few minutes until it starts to thicken. Add blue cheese, salt, black pepper, red lentils and parsley. Take off the heat and mix well, season until you are happy with it. Add a splash of truffle oil.
- When you potatoes are nearly boiled, drain them and set on the side to cool a bit. Then slice them at about 1-1.5 cm.
- Set the oven to 200 ℃.
- In another pot, melt the butter and add flour to make the roux. Cook for about 2 minutes, mixing constantly. Then add a splash of truffle oil and start pouring in milk of your choice slowly. Make sure to add just a bit at the time and mix thoroughly. Cook for about 5-10 minutes, stirring constantly until it thickens. Initially it will feel like nothing is happening but keep being patient and keep stirring to avoid the lumps. Add salt and black pepper to taste.
- Now, put a layer of mushroom and red lentils sauce to the baking dish. Top with slices of prepared potatoes. Pour the Béchamel sauce on top and set in the oven for 30 minutes or until the top is deliciously browned. Once it's baked, take it out of the oven and let it rest for just few minutes before you cut through it.