Name: White Truffle Potatoes Au-Gratin
Ingredients: 6 russet potatoes; 4 tbsp unsalted butter (divided, cubed); ¼ cup all-purpose flour; 3 cups whole milk; 3 cups heavy cream; 2 tsp chopped garlic; 5 ½ cups shredded white cheddar; 5 ½ cups brie cheese; 3 tbsp white truffle oil; 2 tsp garlic salt; 1 tsp white pepper

CategorySides, Butter + Brown

Yields1 Serving

6 russet potatoes

4 tbsp unsalted butter (divided, cubed)

¼ cup all-purpose flour

3 cups whole milk

3 cups heavy cream

2 tsp chopped garlic

5 ½ cups shredded white cheddar

5 ½ cups brie cheese

3 tbsp white truffle oil

2 tsp garlic salt

1 tsp white pepper

Preheat oven to 350º.

Wash and peel the potatoes and place in cold water. Slice the potatoes down the middle lengthwise, then slice crosswise about ⅛ - ¼ inch thick and place back into a separate bowl of cold water.

In a large pot add three tbsp. butter over medium high heat and slowly melt. Whisk in the flour to make a roux. Cook for one to two minutes, but don’t brown. Add the milk and cream while mixing slowly, then bring to a simmer for about 10 minutes. Lower the heat to low and slowly fold in the cheese to thicken, about 2 minutes. Set aside.

In a separate bowl add the potatoes and garlic and season with salt and pepper and mix well. In a baking dish spread the remaining butter in the bottom of the pan then evenly add the potatoes. Pour (reserving a small amount for finishing) the milk, cream and cheese mix over the potatoes, and mix again.

Cover with aluminum foil and place the potatoes in oven at 350º and bake for one hour and fifteen minutes.

Remove the foil add remaining milk, cream, cheese, and truffle oil. Bake for another 5 to 7 minutes.

Serve in the baking dish.

Ingredients