• Truffled Au Gratin Potatoes

Truffled Au Gratin Potatoes

2 lbs russet potatoes, washed and unpeeled
4 Tbsp unsalted butter, divided
1 large onion, finely chopped
4 Tbsp all-purpose flour
4 tsp Black Truffle Garlic Seasoning
1 Tbsp Bacon Smoked Sea Salt
½ tsp Black Pepper - Cracked
3 cups milk (2% or whole)
2 cups shredded Italian cheese blend
4 Tbsp Truffle Extra Virgin Olive Oil, divided
Preheat oven to 350°F. Grease a 2-quart casserole with two tablespoons of butter. Set aside.

Slice Potatoes. Using a chef’s knife, mandolin, or vegetable slicer, slice unpeeled potatoes into ¼-inch slices. Set aside.

Prepare Sauce. In a 2-quart saucepan, melt remaining two tablespoons of butter over medium heat. Add onion and cook, stirring occasionally until translucent, about 2 minutes. Stir in flour, seasoning, sea salt, and black pepper. Cook, stirring constantly, until smooth.

Remove from heat and stir in milk. Return to heat and bring to a boil, stirring continuously for one minute. Remove from heat.

Assemble. Arrange a layer of potatoes in the greased casserole dish. Drizzle with 2 tablespoons of truffle olive oil. Pour half of the sauce on potatoes and spread evenly. Layer with one cup of shredded cheese. Arrange a second layer of potatoes on top and drizzle with remaining 2 tablespoons of truffle olive oil. Top with remaining sauce and spread evenly.

Bake covered for 30 minutes, then bake uncovered for an additional 30 minutes. Remove from oven and layer with remaining one cup of shredded cheese. Bake uncovered for 30 minutes – or until potatoes are tender and top is golden brown. Rest at room temperature for 5 to 10 minutes before serving.

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