Truffled Scalloped Potatoes Recipe

Truffled Scalloped Potatoes Recipe

• 2 ½ lbs. Yukon Gold potatoes, peeled and sliced about ¼-inch thick
• 1 cup whole milk
• 1 cup heavy (whipping) cream
• 1 ½ tbsp. truffle oil
• Sea salt and freshly ground black pepper
• 3 tbsp. Parmigiano Reggiano cheese, grated
• 4 tbsp. Gouda cheese, grated
• 1 big garlic clove
• 3 shallots, chopped
• 1 small fresh black truffle (1 oz. or so)

1. Preheat oven to 450° F.
2. In a large bowl, place potato rounds and add milk, cream, 1 tbsp truffle oil, salt, Gruyere and Gouda cheese, and season to taste with salt and pepper. Mix well to combine and set aside.
3. Cut the garlic clove in half with the skin on, then rub all over the surface of your oven pan. Discard the garlic. Paint the dish with the remaining ½ tbsp truffle oil.
4. Spread the chopped shallots on the gratin dish, then arrange the potato mix, making sure the edges are slightly overlapping.
5. Bake until the potatoes are slightly browned. , cut the truffle in thin slices, put on the potatoes, and serve.