www.behindtheburner.com Chef Alexandra Guarnaschelli of Butter makes her delectable potato gratin with Huckleberry and Purple Majesty potatoes, black truffle oil, sherry, hazelnut oil and lemon. Hungry yet? "Technique Slice potatoes thinly, with skin left on for extra earthiness. Trick: You dont need tons of cream for a good gratin. Trick: The acidity of the sherry balances out truffle earthiness. Tip: Make the vinaigrette ahead (ideally the night before) to give the flavors a chance to marry together. Tip: Go to local markets, take risks and indulge impulse buying. Let the ingredients inspire you, give yourself to your ingredients, and enjoy both the process and final product." For great deals on culinary tools and ingredients, visit www.behindtheburner.com
Tags: Alexandra Guarnaschelli, chef, Butter, NYC, restaurant, Behind the Burner, Divya Gugnani, potatoes, black truffle oil
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