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Truffle Au Gratin Potatoes

This version using our Truffle Infused Olive Oil makes this simple dish something you might order in a fancy French restaurant. Impress everyone at your next gathering or dinner party. Goes great with chicken, beef, and pork.

This version using our Truffle Infused Olive Oil makes this simple dish something you might order in a fancy French restaurant. Impress everyone at your next gathering or dinner party. Goes great with chicken, beef, and pork.

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Truffle Au Gratin Potatoes
Truffle Au Gratin Potatoes

In stock

$5.29

Summary

    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.


    Prep Time: 10 minutes
    Cook Time: 90 minutes
    Yield: 6 to 8 servings

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