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Truffled Au Gratin Potatoes
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
6 to 8 servings
Prep Time
20 minutes
Cook Time
1 hour
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.
Ingredients
- 2 lbs russet potatoes, washed and unpeeled
- 4 Tbsp unsalted butter, divided
- 1 large onion, finely chopped
- 4 Tbsp all-purpose flour
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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
Directions
- 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.