New potatoes au gratin

The delicate flavour of new potatoes is enhanced by the deep flavours of Clarified Butter with Truffle.
DIFFICULTY
DIFFICULTY
Easy
DOSES FOR
DOSES FOR
4 people
PREPARATION
PREPARATION
10 min
COOKING
COOKING
30 min
Ingredienti per 4 people
  • 600 g small new potatoes, peeled
  • 30 g Parmigiano Reggiano cheese
  • 30 g Clarified Butter with Truffle (lactose free)
  • 40 g white (sandwich) bread, sliced
  • Fresh rosemary, chives and thyme
  • Seed oil (corn / sunflower)
  • Salt

Coarsely blend (low) white bread in the mixer, add Parmigiano Reggiano cheese, truffle butter and a tbsp of chopped mixed herbs. Keep blending for a few more seconds to make sure that ingredients are well-blended.

Parboil small new potatoes (peeled) in salted boiling water just for 5 minutes. Drain carefully and transfer to a baking tray. Season with a little seed oil and a pinch of salt, then bake in the oven at 180°C for 15 minutes.

Remove from the oven, dust surface with the aromatic bread crumbs and return to the oven for a further 10 minutes. Serve piping hot.

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product

Clarified butter with truffle (lactose-free)

Clarified butter with truffle (lactose-free)

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