Potato Gratin with Parmesan and Truffles

Parmigiano Reggiano Potato Rosemary Gratin


12 idaho bake potatoes, peeled and diced small

½ cup rosemary chopped

½ cup chives chopped

½ cup truffle peeling chopped

2 quart heavy cream

2 cups whole milk

1# hand grated parmesan reggianno

12 ounce grated gruyere cheese

Salt and pepper

Taste before putting in dishes


Mix and season well, must be very moist.

Fill white round dishes and bake 12 minutes at 350 degrees

Top each with gruyere cheese and brown in oven.  Extra Special to add diced fresh jalepenos.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: