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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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White truffle oil is all the rage and really does make food taste good. If you can't find a source for it, don't worry this potato gratin is delicious by itself. I served it with roast chicken and little green beans. Ingredients:
4 1/2 lbs russet potatoes |
1 1/2 cups half-and-half (half milk and half cream) |
2 cups shredded fontina cheese (about 1/2 lb.) |
3 tablespoons white truffle oil (optional) |
coarse salt & freshly ground black pepper |
Directions:
1. Scrub potatoes and cut in quarters.
2. Put in a 5 to 6 quart pan with 3 quarts water.
3. Bring to a boil over high heat, reduce heat, and simmer until potatoes are tender when pierced with a fork 30 to 40 minutes.
4. Drain potatoes in a colander, peel and put through a potato ricer into the pot.
5. Add half-and-half, half the cheese and half the white truffle oil.
6. Mash with a potato masher or beat with a mixer until smooth.
7. Add salt, and pepper to taste.
8. Spoon into a shallow 3 quart casserole and sprinkle with remaining cheese.
9. Broil potatoes casserole 4 to 6 inches from heat until cheese is lightly browned, 5 to 6 minutes.
10. Drizzle remaining truffle oil over potatoes and serve.
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