Bric Assiette Recipe

Prepare potatoes

Preheat the oven to 180°C (350°F). Parboil the scrubbed baby potatoes in salted water for 12–15 minutes until just tender when pierced with a knife. Drain and let cool slightly. Slice potatoes 3–4 mm thick; keep slices uniform.

Infuse cream

In a saucepan over low heat, combine heavy cream, whole milk, smashed garlic clove (lightly crushed to release flavor), half of the grated nutmeg, thyme leaves, salt and pepper. Warm gently until steam rises but do not boil, 5–7 minutes. Add 2/3 of the grated or finely chopped truffle (or 1 tbs truffle paste) to infuse for 10 minutes off heat, covered. Strain out the garlic and thyme sprigs if desired to leave a smooth cream.

Assemble gratin

Butter a medium baking dish (20 x 25 cm / 8 x10 in). Arrange a single overlapping layer of potato slices across the bottom. Pour a thin ribbon of the infused cream to barely cover the first layer. Sprinkle a third of the Gruyère and a little Parmesan. Repeat two more layers, finishing with the remaining cream poured to come just under the top of the potatoes and the last of the cheeses evenly distributed.

Bake

Cover the dish tightly with foil and bake in the preheated oven for 25 minutes. Remove foil and continue to bake for another 15–20 minutes until the top is golden, the cheese is bubbling, and the potatoes are tender through. If the top browns too quickly, lower oven to 160°C and cover loosely.

Finish with truffle

Remove gratin from oven and let rest 8–10 minutes. While still warm, shave remaining fresh truffle thinly across the top (or drizzle 1–2 tsp truffle oil). Sprinkle remaining Parmesan and a small pinch of fresh thyme leaves. Adjust seasoning with a little extra salt and pepper if needed.

Prepare tomato topping

In a bowl combine diced tomatoes, minced shallot, basil chiffonade, olive oil, balsamic reduction, lemon juice, salt and pepper. Mix gently and let sit 10–15 minutes to marry flavors. Taste and adjust seasoning.

Toast bread

Brush both sides of each bread slice lightly with olive oil. Toast on a hot grill pan or in a 200°C (400°F) oven for 4–6 minutes per side until crisp and golden. When warm, rub the top side with the garlic clove to impart a subtle garlic aroma.

Assemble bruschette

Spoon a generous tablespoon of tomato mixture onto each toasted bread slice just before serving to avoid sogginess. Finish each with a few leaves of basil and a tiny drizzle of olive oil or a drop of balsamic reduction.

Plate a wedge or scoop of the warm truffle gratin alongside two or three bruschette per serving. Scatter microgreens or baby arugula between components, season lightly with coarse sea salt and a crack of black pepper. Top gratin or plate with remaining truffle shavings or a light drizzle of truffle oil for aroma.

Serve immediately while gratin is warm and bruschette are crisp. Leftover gratin reheats well in a 180°C oven for 10–12 minutes covered, then uncovered for 5 minutes to re-crisp the top.